CHICKEN WITH BLACK BEAN SAUCE
Chicken with Black Bean Sauce is a simple, quick stir-fry that takes just 5 minutes to cook! Fermented black beans have such a unique umami favor that you're going to want to make this every week.
Provided by Judy
Categories Chicken and Poultry
Time 40m
Number Of Ingredients 16
Steps:
- Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
- Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
- Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!
Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 28 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 901 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BLACK BEAN CHICKEN
Chicken in a Black Bean Sauce is a staple across many chinese takeaway and restaurant menus. Our quick and easy to follow recipe allows you make this healthy, tasty stir fry in less than 15 minutes.
Provided by Lee Kum Kee
Categories Mains
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Marinate the chicken with the Lee Kum Kee Premium Oyster Sauce and set aside.
- Sauté shallots over medium heat for 2 minutes, add chicken to stir fry for 5 minutes.
- Add in the peppers and sauce mix for a further 3 minutes until the chicken is cooked through.
CHICKEN W/GRN PEPPERS IN BLACK BEAN SAUCE
I LOVE BLACK BEAN SAUCE SO I STARTED MAKING THIS MEAL ...VERY AUTHENTIC! DONT LET THIS RECIPE PASS U BY BECAUSE OF LONG LIST OF INGREDIENTS. TRY IT U WILL LOVE IT!
Provided by Lora DiGs
Categories Chicken
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. HEAT WOK OR DEEP LARGE PAN, ADD SESAME OIL (OR SESAME/CHILI OIL IF U LIKE IT HOT).STIR IN GARLIC AND CARROTS AND BLACK BEAN SAUCE.
- 2. ADD CHICKEN STIR FREQUENTLY UNTIL CHICKEN IS ALMOST COOKED...THEN ADD ONIONS, GREEN PEPPERS AND MUSHROOMS. ADD GRATED GINGER ROOT, BLK.PEPPER AND SOY SAUCE...COOK FOR 5 MIN.
- 3. POUR IN BEEF BROTH, STIR AND COVER FOR ABOUT 10 MINUTES. STIR IN CORNSTARCH MIXTURE UNTIL THICKENED. SERVE ON WHITE RICE AND ENJOY!
CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE
This is one of Rachael Ray's favorite takeout dishes--Chicken with Green Beans in Black Bean Sauce. Rachael says making takeout-style food at home allows you to control the quality and amount of ingredients.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
- For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
- In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
- Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
- Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
- For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
- For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
- Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.
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