Chicken With Black Bean Sauce Recipe

I absolutely love this recipe because it brings together savory, umami-rich flavors with a delightful mix of colorful veggies, all wrapped up in a velvety black bean sauce that’s just perfect over rice or noodles. Plus, it’s a quick and easy way to feel like a total kitchen rockstar, impressing friends or just treating myself to some delicious, homemade magic.

Today, I am posting a recipe for Black Bean Sauce Chicken that I love for its deep flavors and bold colors. Tender breast of chicken, sautéed garlic, and ginger, and a dynamic combination of bell peppers make this dish healthy and satisfying.

The harmony of fermented black beans, soy sauce, and oyster sauce offers a savory backdrop, while a hint of sesame oil nudges this dish into the nutty realm. Served over rice, it’s a flavor plate.

Ingredients

• Chicken Breast: High in protein, low in fat, lean and nutritious.
• Fermented Black Beans: Adds umami flavor, rich in protein and fiber.
• Garlic: Offers antioxidant properties, enhances immune function.
• Ginger: Aids in digestion, provides anti-inflammatory benefits.
• Red and Green Bell Peppers: High in vitamin C, adds colorful crunch.
• Soy Sauce: Adds savory depth, a source of sodium and flavor.
• Oyster Sauce: Provides rich, savory sweetness, depth of flavor.

Ingredient Quantities

• 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 2 tablespoons fermented black beans, rinsed and mashed
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 cup chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 green onions, chopped

Instructions

1. In a bowl, mix the chicken that has been sliced thinly with 1 tablespoon of soy sauce and let it marinate while you prepare the remaining ingredients.

2. In a large skillet or wok, heat the vegetable oil over medium-high heat. When the oil is shimmering, add the aromatics: minced garlic and ginger. Stir them around for about 30 seconds, or until they become very fragrant.

3. Incorporate the mashed fermented black beans into the skillet, stirring for 30 more seconds to meld the flavors.

4. Add the chicken that has been sliced to the skillet and stir-fry until it is mostly cooked through and has turned a golden brown color, about 3-4 minutes. Remove the chicken from the skillet. Set aside.

5. In the same skillet, add the sliced onion and the red and green bell peppers. Stir-fry the vegetables until they are tender-crisp, about 3-4 minutes.

6. Put the chicken and vegetables back in the skillet. Pour in the chicken broth and add the oyster sauce, the remaining 1 tablespoon of soy sauce, sugar, and sesame oil.

7. Combine thoroughly and bring the combined ingredients to a simmer. Allow them to cook together for about 2-3 minutes to ensure that the flavors meld.

8. Stir cornstarch slurry into the sauce. Cook for an additional 1-2 minutes until the sauce has thickened to your desired consistency.

9. Incorporate the chopped green onions into the dish by adding them to the skillet and stirring them throughout.

10. Present the Black Bean Sauce Chicken piping hot, with your choice of rice or noodles that have just been steamed. Enjoy!

Equipment Needed

1. Bowl
2. Large skillet or wok
3. Measuring spoons
4. Measuring cup
5. Knife
6. Cutting board
7. Stirring spoon or spatula
8. Small bowl (for cornstarch slurry)

FAQ

• Q: Can I use chicken thighs instead of chicken breast?A: Yes, chicken thighs can be used instead of chicken breast. They might add extra moisture and taste.
• Q: What are fermented black beans?A: Douchi, or fermented black beans, are salted and fermented black soybeans that find great favor in Chinese food. They add a profound umami flavor that dishes rendered with them possess.
• Q: How can I make the dish spicier?Q: What could you add to the dish to make it more spicy?
  A: To up the heat, you might add some sliced-up chilies or a dash of chili oil to the dish.

  Q: Would the dish be too hot for you to eat as it is?

• Q: Is there a substitute for oyster sauce?As substitutes, hoisin sauce or soy sauce with a tad of sugar can be used, though they will slightly change the flavor.
• Q: Can I prepare this dish ahead of time?A: This dish is best served fresh but can be prepared in advance by making the sauce and slicing the vegetables. You can keep them in the fridge for up to a day before you serve them.
• Q: What can I serve this dish with?A: Steamed white rice or Asian-style noodles complement this dish beautifully.
• Q: Is cornstarch necessary, and can it be replaced?A: To thicken the sauce, you can use cornstarch. But you can also use arrowroot powder or a flour-water mixture to achieve the same effect.

Substitutions and Variations

1 lb (450 g) of chicken breast, thinly sliced and without bones or skin, can be substituted with tofu or shrimp for a vegetarian or seafood version.
You can substitute 2 tablespoons of fermented black beans with 1 tablespoon of black bean sauce or 2 tablespoons of chopped olives for a like-depth flavor when preparing.
One red bell pepper, sliced. You can use yellow or orange bell peppers instead for color variation.
Tamari can be used as a substitute for soy sauce in a gluten-free option. Use 2 tablespoons.
1 tablespoon olive oil can be used instead of sesame oil for a milder flavor.

Pro Tips

1. Fermented Black Beans Preparation Before using the fermented black beans, make sure to rinse them well to reduce their saltiness. After rinsing, mash them slightly to help release their flavor and aroma, enhancing their integration into the dish.

2. Marinate for More Flavor Let the chicken marinate with soy sauce for at least 15 minutes up to 30 minutes. This will allow the chicken to absorb more flavor, resulting in a tastier dish.

3. Control the Heat Adjust the heat while stir-frying to avoid burning the garlic and ginger. Start at medium-high heat, but be ready to lower it if they start to brown too quickly, which can result in a bitter taste.

4. Maximize Sauce Thickness If you prefer a thicker sauce, you can slightly increase the cornstarch slurry. Use a ratio of 1.5 tablespoons of cornstarch mixed with an equal amount of water to achieve more body in the sauce.

5. Vegetable Texture For vegetables that maintain a slight crunch, make sure not to overcook the bell peppers and onions. They should be tender-crisp to add texture contrast to the dish. Consider removing them slightly earlier if you plan to reheat leftovers to keep them from getting too soft.