Chicken With Black Bean Sauce

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.

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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!

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.

Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken.

Serve immediately with cooked rice.

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Let’s Make Chicken With Black Bean Sauce

Fermented black beans add their own unique flavor to this Chinese stir-fry recipe that’s quick and easy to prepare.

5 from 12 votes

Prep20 minutes minutes

Cook15 minutes minutes

Total30 minutes minutes

Serves: 4

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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

US Customary – Metric

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 + Notes

• 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!

Nutrition Information:

Calories: 209 (10%)| Carbohydrates: 10g (3%)| Protein: 26g (52%)| Fat: 6g (9%)| Saturated Fat: 1g (6%)| Cholesterol: 109mg (36%)| Sodium: 700mg (30%)| Potassium: 447mg (13%)| Fiber: 2g (8%)| Sugar: 4g (4%)| Vitamin A: 1019IU (20%)| Vitamin C: 42mg (51%)| Calcium: 25mg (3%)| Iron: 1mg (6%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Dinner

Cuisine:Chinese

Keyword:Black Bean Chicken, Chicken Stir-fry, Chicken With Black Bean Sauce

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