Chicken in Black Bean Sauce

Chicken in Black Bean Sauce is a fast, savoury stir-fry with deep umami flavour. Fermented black beans create a rich sauce that coats tender chicken and crisp vegetables. This dish works perfectly for a quick weeknight dinner with rice or noodles.

Prep Time 15

Cook Time 15

Servings People

Ingredients

400 g chicken breast or thigh thinly sliced
2 tbsp black beans fermented rinsed and lightly crushed
2 tbsp vegetable oil
3 cloves garlic finely chopped
1 tbsp ginger fresh finely chopped
1 medium onion sliced
1 large red bell pepper sliced
1 large yellow bell pepper sliced
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tsp sugar
120 ml chicken stock
1 tsp cornflour
1 tbsp water
2 medium spring onions sliced

Instructions

Heat the wok over high heat until very hot.
Add the oil and swirl to coat the surface.
2 tbsp vegetable oil
Add the chicken and stir-fry for 3–4 minutes until lightly golden.
400 g chicken breast
Remove the chicken from the wok and set aside.
Add the garlic, ginger, and black beans to the wok.
2 tbsp black beans, 3 cloves garlic, 1 tbsp ginger
Stir-fry for 30 seconds until fragrant.
Add the onion and peppers.
1 medium onion, 1 large red bell pepper, 1 large yellow bell pepper
Cook for 2–3 minutes until slightly softened but still crisp.
Return the chicken to the wok.
Add the light soy sauce, dark soy sauce, rice wine, sugar and stock.
2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing rice wine, 1 tsp sugar, 120 ml chicken stock
Stir well and bring to a gentle simmer.
Add the cornflour to the water and stir to combine. Add the mixture and stir until the sauce thickens.
1 tsp cornflour, 1 tbsp water
Cook for 1–2 minutes until glossy and well coated.
Scatter over the spring onions and stir once more.
2 medium spring onions

Equipment

Notes

Serving Suggestion:

Serve immediately with steamed jasmine rice or soft egg noodles.

The sauce should lightly cling to each bite, not pool on the plate.

Nutrition