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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.
Marinate the Chicken
Shallow-Fry the Chicken
Sauté Aromatics and Vegetables
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.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 359.69 calories per serving with 32.71g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Create the Sauce and Combine
Garnish and Serve
Replace the chicken with 400g of firm tofu or paneer, cubed. Pan-fry the tofu/paneer until golden before adding it to the sauce.
Use 500g of peeled and deveined prawns or firm fish fillets like cod or tilapia. Reduce the cooking time for the seafood to avoid overcooking.
Add 1/2 teaspoon of red chili flakes along with the garlic and ginger, or add more slit green chilies.
Use tamari or a gluten-free soy sauce instead of regular soy sauce, and ensure your oyster sauce is certified gluten-free.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Bell peppers (capsicum) are packed with Vitamin C, while onions, garlic, and ginger provide various antioxidants and minerals that contribute to overall health.
The aromatics used, such as garlic and ginger, are known for their natural anti-inflammatory and antimicrobial properties, which can help support a healthy immune system.
Fermented black beans (douchi) are soybeans that have been fermented and salted. They have a very strong, savory, and pungent flavor. You can find them in most Asian grocery stores, either in jars or vacuum-sealed packages.
It can be a moderately healthy dish. It's a good source of protein from chicken and vitamins from the vegetables. However, the sauces (soy, oyster) are high in sodium. To make it healthier, use low-sodium soy sauce and load up on more vegetables.
One serving (approximately 1 cup or 265g) contains around 380-450 calories, depending on the amount of oil and specific sauces used. This does not include rice or noodles.
Yes, absolutely. You can substitute the chicken with firm tofu, paneer, or a mix of mushrooms and other vegetables like broccoli and carrots. Simply pan-fry the tofu or paneer first before adding it to the sauce.
This dish pairs perfectly with steamed jasmine rice, fried rice, or plain noodles like hakka noodles or lo mein.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until hot.
This recipe goes great with these complete meals
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