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Forget ordering take out and make it homemade with this delicious stir-fry recipe for Chicken With Black Bean Sauce.
For the perfect side dish to serve with my Best Ever Fried Rice.
Black Bean Sauce At Home
Chicken with black bean sauce is a Chinese restaurant favorite! But you don’t have to order take-out to enjoy it. With this recipe, you can cook it at home in just 30 minutes!
I know it may look like a complicated dish, but it really is simple to make!
Why This Recipe Works
- Using Chicken Thighs instead of breast ensures the chicken will be moist and juicy.
- Marinating the Chicken gives the meat wonderful taste and texture.
- The fresh aromatics of garlic and ginger and green onions give this dish a kick of flavor you don’t get from spice powders.
- Making the sauce from fermented black beans and chicken stock instead of premade jarred sauce a flavor profile that can’t be beat.
How to Make Chicken With Black Bean Sauce
Start with Marinating the chicken for 15-20 minutes in Chinese rice wine, soy sauce, and sesame oil.
Using a wok or large skillet, heat the 2 tablespoons oil. Add red peppers and onion and cook until tender.
Remove the peppers and onions from the pan and set aside.
Add more oil if necessary. Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.
Remove the chicken from the marinade with a slotted spoon and stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
Mix in the black beans, stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion.
Can’t Find Fermented Black Beans? You can get Fermented Black Beans here on Amazon(#paidlink).
Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken.
Serve immediately with cooked rice.
Tips For The Perfect Stir-Fry
- Prepare all your ingredients before starting. When making a stir-fry, things move quickly. Having your ingredients ready keeps things running smoothly.
- Don’t be tempted to use soy sauce – fermented black beans are salty so before adding any soy sauce, it’s best to wait and add it after tasting.
- Be sure to rinse the black beans – fermented black beans are salty and need to be rinsed in order not to overpower the dish.
- Stir your stir fry often to keep things from sticking to your pan or wok.
- Change things up by replacing the chicken with your favorite protein. I’ve made this recipe with beef and shrimp. They were both delicious!
Recipe Variations
- Replace the chicken with shrimp or beef for a whole new dish
- Add your favorite stir-fry vegetables to make this recipe your own.
The Perfect Pairings
Looking for the perfect pairing for this dish?
- Serve alongside My Best Ever Fried Rice
- Or for a lighter alternative: Low Fat Fried Rice
- Another Great pairing is Perfect Chinese Noodles
Rate This Recipe
Recipe
Chicken With Black Bean Sauce
Ingredients
For the Marinade:
- 1 pound boneless (skinless chicken thighs (cut into bite-sized pieces))
- 1 tablespoon Chinese rice wine
- 1 tablespoon light soy sauce
- ½ teaspoon sesame oil
- 2 teaspoons cornstarch
For The Stir Fry:
- 2 tablespoons vegitable oil
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 small onion (chopped)
- 1 red pepper (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (chopped)
- 2 green onions ([spring onions]sliced into rounds)
- 2 tablespoons Chinese fermented black beans (rinsed and chopped)
- ½ cup chicken stock
- ½ teaspoon sugar (or to taste)
Instructions
- Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.
- While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.
- In a small bowl, combine the cornstarch with the water and Set aside.
- Using a wok or large skillet, heat the 2 tablespoons oil. When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.
- Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.
- Remove the chicken from the marinade with a slotted spoon. Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
- Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion
- Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken. Serve immediately with cooked rice.
Tips
- Prepare all your ingredients before starting. When making a stir-fry, things move quickly. Having your ingredients ready keeps things running smoothly.
- Don’t be tempted to use soy sauce – fermented black beans are salty, so before adding any soy sauce it’s best to wait and add it after tasting.
- Be sure to rinse the black beans – fermented black beans are salty and need to be rinsed in order not to overpower the dish.
- Stir your stir fry often to keep things from sticking to your pan or wok.
- Change things up by replacing the chicken with your favorite protein. I’ve made this recipe with beef and shrimp. They were both delicious!
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