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–+ servings
Chicken with Black Bean Sauce

Chicken with Black Bean Sauce

Chicken and veggie stir fry with tasty homemade black bean sauce
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Lunch, Main Course, Sauce
Servings 4 servings

Ingredients
  

For the black bean sauce:

  • 1/4 cup canola oil or peanut oil
  • 8 garlic cloves minced
  • 2-3 inch piece ginger peeled and minced
  • 1/2 cup salted fermented black beans
  • 1/2 cup water
  • 2 tbsp Shaoxing wine
  • 1 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 tsp cornstarch mixed with 1 tbsp water

For the stir fry:

  • 1.5 lbs chicken breast sliced thinly
  • 2 tbsp oil more as needed
  • 1 onion sliced
  • 1 head broccoli cut into small pieces
  • 1 bell pepper sliced
  • 4 scallions sliced into 1 inch pieces
  • 1/4 cup oyster sauce
  • 2 tbsp your homemade black bean sauce
  • 1/4 cup water
  • rice or noodles for serving

Instructions
 

To make the black bean sauce:

  • In a wok or a non stick skillet, heat oil over high heat and add the ginger and garlic. Stir fry for 1 minute, then add the black beans, water, Shaoxing wine, soy sauce and sugar. Simmer over medium heat for 10 minutes or until liquid is mostly evaporated then stir in the cornstarch whisked with water and let thicken. Place in a clean jar or container and keep in the fridge after it cools.

For the stir fry:

  • Clean the wok or skillet, heat oil over high heat until very hot. Add the onion and pepper and allow to sit without stirring until black spots form on the veggies, then stir fry briefly and move to a plate. You want these to retain some crispness.
  • Reheat the pan and add a bit more oil if you need it. Do the same with the broccoli as you did to the peppers. Move to a plate.
  • Wipe out the pan and heat another 2 tbsp of oil until very hot over high heat. Add the chicken and allow to brown fully before stirring. Reduce the heat to medium and cook, stirring occasionally until the chicken is fully cooked. Add in the oyster sauce, 2 tbsp black bean sauce (you can add a little more to taste if you like) and water. Allow to simmer for a few minutes then add the veggies back in and toss to reheat. Don't cook them long because you don't want them mushy here. Serve over rice topped with the scallions.
Keyword Chicken, Lunch, Main Dish, Sauce
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