Tender chicken and crisp bell peppers tossed in a bold, savory black bean sauce. This popular Indo-Chinese stir-fry is packed with umami flavor and comes together in under 30 minutes, perfect for a quick weeknight dinner.
Prep15 min
Cook15 min
Servings4
Serving size: 1 cup
396cal
43gprotein
19gcarbs
16g
Ingredients
500 g Boneless Chicken (cut into 1-inch pieces)
3 tbsp Cornflour (divided, 2 tbsp for marinade and 1 tbsp for slurry)
3 tbsp Soy Sauce (divided, 1 tbsp for marinade and 2 tbsp for sauce)
A quick and satisfying Indo-Chinese classic! Fluffy scrambled eggs tossed with day-old rice, crisp vegetables, and savory sauces. Perfect for a weeknight dinner, this dish comes together in under 20 minutes and is a fantastic way to use up leftover rice.
About Chicken in Black Bean Sauce with Egg Fried Rice
Protein-packed Chicken in Black Bean Sauce with aromatic Egg Fried Rice – a savory homestyle treat!
This indo_chinese dish is perfect for dinner. With 1259.57 calories and 62.510000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 large Capsicum (any color, cut into 1-inch cubes)
2 tbsp Fermented Black Beans (rinsed and lightly mashed)
1 tbsp Oyster Sauce
1 tsp Sugar
0.5 tsp Salt (adjust to taste, as sauces are salty)
1 cup Chicken Stock (or water)
2 tbsp Water (for cornflour slurry)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken pieces with 2 tbsp cornflour, 1 tbsp soy sauce, and 1/2 tsp white pepper powder.
Mix thoroughly until each piece of chicken is evenly coated.
Set aside to marinate for at least 15 minutes while you prepare the other ingredients.
2
Shallow-Fry the Chicken
Heat 2 tbsp of vegetable oil in a wok or large skillet over high heat until it shimmers.
Carefully place the marinated chicken in a single layer. Cook in batches if necessary to avoid overcrowding the pan.
Fry for 4-5 minutes, turning occasionally, until the chicken is cooked through and golden brown on all sides.
Remove the cooked chicken from the wok and set it aside on a plate.
3
Sauté Aromatics and Vegetables
In the same wok, add the remaining 1 tbsp of oil.
Add the chopped garlic, ginger, and slit green chilies. Sauté for about 30-45 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry on high heat for 2-3 minutes until they are crisp-tender.
4
Create the Sauce and Combine
Add the rinsed and mashed fermented black beans to the wok and stir-fry for 30 seconds to release their aroma.
Return the cooked chicken to the wok.
In a separate bowl, whisk together the chicken stock, 2 tbsp soy sauce, oyster sauce, sugar, and salt.
Pour the sauce mixture into the wok and bring it to a simmer.
In a small bowl, mix 1 tbsp cornflour with 2 tbsp of water to create a smooth slurry. Pour the slurry into the simmering sauce, stirring constantly.
Cook for 1-2 minutes until the sauce thickens to a glossy gravy that coats the chicken and vegetables.
5
Garnish and Serve
Turn off the heat and stir in the chopped spring onion greens.
Serve immediately with steamed jasmine rice or your favorite noodles.
863cal
20gprotein
157gcarbs
15gfat
Ingredients
4 cup Basmati Rice (cooked and chilled, preferably day-old)
3 pcs Egg (large)
3 tbsp Vegetable Oil (or any neutral high-smoke point oil)
5 cloves Garlic (finely minced)
1 inch Ginger (finely minced)
2 pcs Green Chilli (finely chopped, adjust to taste)
1 pcs Carrot (medium, finely diced)
0.25 cup French Beans (finely chopped)
1 pcs Capsicum (small, finely diced (any color))
0.25 cup Spring Onion Whites (chopped)
0.25 cup Spring Onion Greens (chopped, for garnish)
2 tbsp Soy Sauce (naturally brewed)
1 tbsp Red Chilli Sauce (or sriracha)
1 tsp White Vinegar (or rice vinegar)
0.5 tsp Black Pepper Powder (freshly ground)
1 tsp Salt (adjust to taste, as soy sauce is salty)
Instructions
1
Prep Vegetables and Eggs
Ensure all vegetables are washed, finely chopped, and ready to go. The cooking process is very fast.
In a small bowl, whisk the 3 large eggs with a pinch of salt and pepper until lightly frothy.
2
Scramble the Eggs
Heat 1 tablespoon of oil in a wok or large, heavy-bottomed pan over medium-high heat.
Pour in the whisked eggs. Let them set for a few seconds, then gently scramble for 1-2 minutes until they are just cooked but still soft and moist.
Immediately remove the scrambled eggs from the wok and set them aside on a plate.
3
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high. Wait for the oil to shimmer.
Add the minced garlic, ginger, green chillies, and chopped spring onion whites. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced carrot, french beans, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
