Chicken with Black Bean Sauce
Tender chicken and crisp veggies tossed in a bold, savory black bean sauce. A popular Chinese-American takeout classic you can easily make at home in under 30 minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp Shaoxing wine, and the white pepper.
- c.Mix thoroughly until each piece is evenly coated.
- d.Set aside to marinate for at least 15 minutes while you prepare the remaining ingredients.
- 2
Step 2
- a.Prepare the Sauce and Slurry
- b.In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp Shaoxing wine, oyster sauce, sugar, sesame oil, and the chicken broth. This is your stir-fry sauce.
- c.In a separate, smaller bowl, mix 1/2 tbsp cornstarch with 1 tbsp of cold water until smooth to create the slurry. Set both bowls aside.
- 3
Step 3
- a.Stir-Fry the Chicken
- b.Heat 2 tbsp of vegetable oil in a large wok or skillet over high heat until it just begins to smoke.
- c.Carefully add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if needed).
- d.Let the chicken sear for 1-2 minutes without moving, then stir-fry for another 3-4 minutes until golden brown and cooked through.
- e.Remove the chicken from the wok and set aside on a plate.
- 4
Step 4
- a.Sauté Aromatics and Vegetables
- b.Add the remaining 1 tbsp of oil to the same wok over high heat.
- c.Add the minced garlic, ginger, and mashed fermented black beans. Stir-fry for 30 seconds until fragrant.
- d.Add the chopped onion and bell pepper. Continue to stir-fry for 2-3 minutes until the vegetables are crisp-tender.
- 5
Step 5
- a.Combine and Finish
- b.Return the cooked chicken to the wok with the vegetables.
- c.Give the stir-fry sauce a quick whisk and pour it into the wok. Bring to a vigorous simmer.
- d.Stir the cornstarch slurry once more, then pour it into the simmering sauce while stirring constantly.
- e.Cook for about 1 minute, or until the sauce has thickened and coats everything beautifully.
- f.Remove from heat, stir in the chopped scallions, and serve immediately with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra tender chicken, add 1/4 tsp of baking soda to the marinade. Let it sit for 15 minutes before cooking.
- 2Ensure your wok or skillet is very hot before adding ingredients. This is key to achieving the characteristic 'wok hei' flavor and preventing ingredients from steaming.
- 3Prepare all your ingredients (mise en place) before you start cooking. Stir-frying is a very fast process.
- 4Rinsing the fermented black beans helps to control the saltiness of the final dish. Don't skip this step.
- 5If you prefer chicken breast, cut it slightly thinner and reduce the cooking time by a minute or two to prevent it from drying out.
Adapt it for your goals.
Protein Swap
Substitute the chicken with thinly sliced beef flank steak, pork loin, or firm tofu. Adjust cooking times accordingly.
Vegetable Add insVegetable Add-ins
Incorporate other vegetables like broccoli florets, sliced mushrooms, baby corn, or water chestnuts. Add them along with the bell peppers.
Add Some HeatAdd Some Heat
For a spicy kick, add a teaspoon of chili garlic sauce with the black beans or toss in a few dried red chilies with the aromatics.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Rich in Vitamins and Antioxidants
Bell peppers are loaded with Vitamin C, an important antioxidant for immune function. Garlic and ginger contribute their own anti-inflammatory and immune-boosting properties.
Provides Sustained Energy
The combination of protein from chicken and complex carbohydrates (when served with rice) offers a balanced meal that provides lasting energy throughout the day.
Frequently asked questions
One serving of this Chicken with Black Bean Sauce contains approximately 480-550 calories, excluding rice. The exact number can vary based on the cut of chicken and amount of oil used.