Chicken in Black Bean Sauce is a classic Chinese-inspired dish that perfectly balances savory, umami-rich flavors with the freshness of vegetables and tender chicken. The black bean sauce, made from fermented black soybeans, gives the dish its signature depth and complexity. This quick and flavorful stir-fry is ideal for weeknight dinners or when you’re craving something hearty and delicious. Serve it over steamed jasmine rice or with crispy noodles for a complete and satisfying meal.
Ingredients:
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
- 2 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- For the Stir-Fry:
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced into strips
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 tbsp black bean sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ cup chicken stock or water
- 1 tsp cornstarch, mixed with 2 tbsp water (slurry)
- 1 bunch green onions, sliced into 2-inch pieces
- Optional Garnish:
- Toasted sesame seeds
- Sliced red chili for heat
Instructions:
- Marinate the Chicken:
- In a bowl, combine the chicken slices with soy sauce and cornstarch. Mix well and set aside for 15 minutes.
- Prepare the Stir-Fry:
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until lightly browned and just cooked through, about 3-4 minutes. Remove and set aside.
- Cook the Vegetables:
- In the same skillet, heat the remaining 2 tbsp of vegetable oil. Add the onion, bell pepper, garlic, and ginger. Stir-fry for 2-3 minutes until fragrant and the vegetables are slightly softened.
- Make the Sauce:
- Add the black bean sauce, oyster sauce, soy sauce, and sugar to the skillet. Stir well to combine, then pour in the chicken stock or water. Bring the mixture to a gentle simmer.
- Thicken the Sauce:
- Stir in the cornstarch slurry and mix until the sauce thickens, about 1-2 minutes.
- Combine and Finish:
- Return the cooked chicken to the skillet and toss to coat in the sauce. Add the green onions and cook for an additional 1-2 minutes.
- Serve:
- Transfer to a serving dish and garnish with toasted sesame seeds or sliced red chili if desired. Serve hot over steamed rice or noodles.
Enjoy this flavorful, restaurant-quality dish in the comfort of your own home!
