black bean chicken

Fermented black beans add their own unique flavor to this Chinese stir-fry recipe that's quick and easy to prepare.

Chicken With Black Bean Sauce

chicken

Chinese rice wine

soy sauce

sesame oil

cornstarch

vegitable oil

water

onion

red pepper (chopped)

garlic (minced)

ginger

onions

black beans

chicken stock

sugar (or

Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.

While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.

In a small bowl, combine the cornstarch with the water and Set aside.

Using a wok or large skillet, heat the 2 tablespoons oil.  When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.

Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.

Remove the chicken from the marinade with a slotted spoon.  Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.

Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion

Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken. Serve immediately with cooked rice.

A very tasty homemade stir-fried Chicken in Black Bean Sauce recipe. This restaurant-style chicken dish is so flavorful and very easy to make. The chicken is tender and seasoned with the most distinct Hunanese seasoning, a black bean sauce.

Chicken in Black Bean Sauce

chicken thighs

salt

corn starch

tsp low-sodium soy sauce

tsp dark soy sauce

red bell pepper

green bell pepper

scallions

vegetable oil ((divided))

tbsp minced garlic

tbsp minced ginger

tbsp black beans ((also known as Chinese Douchi))

tbsp Shaoxing wine ((or use dry sherry))

½ tbsp sesame oil

Cut the chicken into small bite pieces, around 3/8 inch.

Soak the fermented beans in hot water for 15-30 minutes and rinse them a few times.

Place the chicken in a bowl, marinate with low-sodium soy sauce, dark soy sauce, salt, and corn starch. Let it marinate for 30 minutes if possible.

Preparation:

Heat 1 tablespoon of oil in a wok or non-stick skillet over high heat. Cook the green and red bell pepper until slightly cooked but still crisp. Remove from the wok and set aside.

Cook the Diced Bell Peppers:

Heat 2 tablespoons of oil in a wok or non-stick skillet over high heat. Cook the chicken thighs and stir fry for about 2 minutes, then add garlic, ginger and continue stir-frying until fragrant.

Cook the Chicken:

Add the black beans into the wok, stir fry until you can smell them, return the peppers into the wok.

Add Shaoxing wine and stir to combine. Add chopped scallions (white and light green parts only). Continue cooking until the chicken meat is fully cooked.

Adjust seasoning with salt or soy sauce or add spiciness by adding a pinch of dried pepper flakes if needed.

Add chopped scallions (green part only) and sesame oil stir to combine. Turn off the heat and transfer a plate. Serve and enjoy!

Stir Fry the Remaining Ingredients:

Perfect combo of tender chicken slices, fresh vegetables and flavourful black bean sauce.

300 g Boneless chicken thigh/breast

½ Large sweet onion

Garlic

½ Bell pepper yellow

½ Bell pepper green

tbsp Vegetable oil

½ tbsp Black Bean Paste ((see recipe note for details))

tsp Soy sauce

Sesame oil

tsp Potato/corn flour

½ tsp Baking soda

½ tbsp Soy sauce

tbsp Oyster sauce

Water

½ tsp Corn starch(flour)

Slice the chicken into thin slices. Put the sliced slices into a mixing bowl and add ingredients from chicken marinade. Mix well, set aside and marinate at least 15 mins.

Finely chop the garlic. Cut the onion and bell pepper into thin slices.

In a small bowl, mix all the stir fry sauce ingredients. Set aside.

Heat the pan into high heat, add the marinated chicken, flatten and spread the chicken in the pan. Let it sear the chicken for 2 mins until the chicken gets a nice colour and turn side and stir fry for another 1 minute. Remove from the pan and set aside.

In the remaining oil in the pan, stir fry the garlic for a few seconds. Then add the black bean paste. Then add the onion slices and stir for a few seconds. Add pepper slices, add chicken slices back in the pan.

Pour the sauce mixture in.  Mix all the ingredients well with the sauce until well combined. Stir fry for about 1-2 mins until the sauce becomes thick and glossy.

Transfer to serving plate. Serve immediately.

Perfect with a bowl of steamed rice or stir fry noodle.

Fast, EASY, family-friendly, healthy yet hearty, naturally gluten-free, Mexican-inspired meal!! The PERFECT recipe to jazz up your usual weeknight chicken dinner!!

15-Minute Salsa and Black Bean Chicken Skillet

olive oil

chicken breast, cut into bite-sized pieces

red bell pepper,

black beans,

cumin

black pepper,

salt,

green onions,

cilantro,

avocado

cheese,

To a large skillet, add the oil, chicken,...

To a large skillet, add the oil, chicken, red pepper, and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; stir and flip intermittently so the chicken cooks evenly.

Add the salsa, black beans, cumin, pepper, optional...

Add the salsa, black beans, cumin, pepper, optional salt (some salsas are very salty already and you can omit), and stir to combine. Allow mixture to simmer for about 3 minutes, or until warmed through.

Evenly sprinkle the green onions, cilantro, optional avocado...

Evenly sprinkle the green onions, cilantro, optional avocado and/or cheese, and serve immediately.

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.

Chicken with Black Bean Sauce (豉椒鸡球)

oz chicken (skinless, boneless thighs, or breasts)

tsp neutral cooking oil

1½ tbsp neutral cooking oil (divided)

chili peppers

black bean sauce

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.

Add 1 teaspoon of oil. Stir to distribute evenly. Leave to marinate for 10 minutes.

Marinate the chicken

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).

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.

Dish out the chicken as soon as there is no more pinkness to be seen (It is not yet cooked inside at this stage).

Sear the chicken

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.

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.

Dish out and serve immediately with steamed rice, alone or with other savory dishes.

Combine the dish

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Top 5 black bean chicken recipes from across the web

The most viewed black bean chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed black bean chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine