Chicken with Black Bean Sauce

1. 1
   prep · ~10 min

   Marinate the chicken.

   1.In a bowl, combine chicken strips with 2 tbsp soy sauce and 2 tsp cornstarch.

   2.Mix well and set aside for 10 minutes at room temperature.
2. 2
   prep · ~2 min

   Prepare the black bean sauce.

   1.In a small bowl, combine the chopped fermented black beans, 2 tbsp soy sauce, rice vinegar, sugar, and 3 tbsp water.

   2.In a separate tiny bowl, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Set both aside.

   TIPRinse the fermented black beans briefly to remove excess salt before chopping.
3. 3
   fry · ~4 min

   Sear the chicken.

   1.Heat 2 tbsp vegetable oil in a wok over high heat until shimmering.

   2.Add marinated chicken in a single layer and let it sear undisturbed for 1 minute.

   3.Stir-fry for another 2-3 minutes until golden and just cooked through. Transfer to a plate.
4. 4
   saute · ~3 min

   Build the aromatics.

   1.Add remaining 1 tbsp oil to the wok.

   2.Add garlic and ginger, stir-fry for 20 seconds until fragrant.

   3.Add bell pepper and onion, stir-fry 2-3 minutes until crisp-tender.

   TIPKeep the vegetables moving — high heat gives them a slight char without losing crunch.
5. 5
   mix · ~2 min

   Combine and finish the dish.

   1.Return the chicken to the wok.

   2.Pour in the black bean sauce mixture and toss everything together.

   3.Give the cornstarch slurry a quick stir, then drizzle it in while stirring.

   4.Cook for 1 more minute until the sauce thickens and coats the chicken.
6. 6
   garnish · ~1 min

   Finish and serve.

   1.Turn off the heat. Drizzle with sesame oil and sprinkle with salt and chili flakes if using.

   2.Garnish with sliced scallions and serve immediately over steamed rice.

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