Black Bean Sauce Chicken
Black Bean Sauce Chicken – Simple and delicious stir fry dish with a yummy black bean sauce.
This dish is basically a copycat takeaway recipe. Tender pieces of succulent Chicken breast drenched in a delightfully rich deep flavoured black bean sauce.
The sauce for this dish is what makes it stand out. It is really rich and has a lovely depth of flavour. I also love to add shallots, ginger and garlic because they work so well here and enhance the dish further.
What I love about stir fries are that they are quick, and make everyday ingredients absolutely delicious. They are also pretty versatile and you can substitute as needed. Beef/lamb and a variety of vegetables are fantastic in stir fries.
I did a bit of reading about this dish and I read that chinese restaurants usually blanch all the vegetables that they stir fry. Then they add aromatics like ginger, garlic and chilli and sauces like soy sauce to create that delicious stir fry flavour we all know. I skip the blanching though.
You can either cook off the sauce over high heat or you can make a cornflour slurry (1 tablespoon cornstarch with 1/4 cup of water or chicken stock) and add it at the last minute to achieve the perfect consistency! I don’t add the corn flour slurry, I just cook on high.
Black bean sauce is quite salty and I would advise that you skip doing salt to this recipe but you can always taste and adjust.
I have had such a distracting but happy day today. Things keep happening and I have to break away from the laptop which means I still havn’t got a single post out! I am also getting a lot of random dizzy spells. Especially this morning. I had to lay down for an hour after I got in from dropping the kids off to school. So bizarre! Anyway I hope you enjoy this recipe!
- 1 lb Chicken Breast Cleaned and cut into 1/4 inch thick slices and 1 inch cubes
- 3 tbsp Water
- 3 tsp Cornflour
- 1 tsp Oil
- 1 tbsp Soy Sauce
Black Bean sauce Chicken
- 1 tbsp Oil
- 1/2 inch Ginger crushed
- 4 cloves Garlic crushed
- 3 Spring Onions Chopped and whites and greens divided
- 1 Green Pepper leaned and chopped into 1 inch chunks
- 3 tbsp Black Bean Paste
- 1/4 tsp Brown Sugar
- 1 tsp Rice Wine Vinegar
- 1 tsp Fish Sauce
- A little Water
- Salt and White Pepper to taste
Combine the chicken and the marinade ingredients in a bowl. Marinade for 30 minutes.
Heat a wok over high heat until smoking. Add the oil and then the chicken to the wok in a single layer. Let the chicken cook fora minute each side.
Heat a little more oil in the wok over medium heat. Add the ginger and garlic and cook for 30 seconds.
Stir in the white parts of the spring onions and black bean paste. Stir for 30 seconds. Turn the heat up, add the peppers and stir fry for 1 minute. Add the sugar, vinegar, fish sauce, salt, the chicken, water if needed and the green parts of the spring onion. Taste and season, quickly stir fry everything well to coat in the sauce, and serve.