Chicken with Black Bean Sauce (豉椒鸡球)
5 ingredients and 15 minutes are all you need to cook chicken with black bean sauce stir-fry. It’s simple but by no means short on flavor.
- Prep time
- 2 min
- Cook time
- 3 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 13 oz chicken (skinless, boneless thighs, or breasts)
- 1 tablespoon cornstarch
- 1 pinch salt
- 2 tablespoon water
- 1 teaspoon neutral cooking oil
- 1½ tablespoon neutral cooking oil (divided)
- 3 stalks scallions (cut in sections diagonally)
- 2 fresh chili peppers (or 1 bell pepper, cut into chunks)
- 2 tablespoon homemade black bean sauce (see note if using shop-bought one)
Instructions
- 1
Marinate the chicken
- 2
Cut the chicken into bite-sized chunks then put them into a bowl. Add cornstarch, salt, and water. Mix very well so that the chicken is well coated and becomes sticky.
- 3
Add 1 teaspoon of oil. Stir to distribute evenly. Leave to marinate for 10 minutes.
- 4
Sear the chicken
- 5
Heat an empty wok/skillet over high heat until smoking hot, then pour in 1 tablespoon of oil and swirl to coat a large area (If using cookware with a non-stick coating, add oil first then heat up).
- 6
Add the marinated chicken. Spread it into a single layer and leave it to sear. Once the bottom side turns pale, flip and stir to quickly sear other sides.
- 7
Dish out the chicken as soon as there is no more pinkness to be seen (It is not yet cooked inside at this stage).
- 8
Combine the dish
- 9
Add the remaining ½ tablespoon of oil to the wok/skillet. Put in scallions and chili pepper. Stir and toss over high heat for about 30 seconds, or until the scallions start to wilt.
- 10
Put the chicken back in the wok, then add black bean sauce. Stir fry for a further one minute until the chicken is fully cooked.
- 11
Dish out and serve immediately with steamed rice, alone or with other savory dishes.