Background and History
Chicken in Black Bean Sauce is a classic dish with roots in Chinese cuisine, known for its rich flavors and aromatic appeal. The dish draws inspiration from traditional Chinese cooking techniques, where fermented black beans contribute a distinctive umami taste to the succulent chicken, creating a harmonious blend that has become a favorite in both home kitchens and Chinese restaurants worldwide.
1 pound, boneless and skinless, thinly sliced.
Fermented Black Beans
2 tablespoons, rinsed and mashed.
3 cloves, minced.
1 tablespoon, grated.
Green Bell Pepper
1, thinly sliced.
Red Bell Pepper
1, thinly sliced.
3, chopped (for garnish).
Approximately 30 minutes
In a bowl, combine sliced chicken with soy sauce and let it marinate for 10 minutes.
Mix mashed fermented black beans, minced garlic, grated ginger, oyster sauce, chicken broth, and cornstarch in a separate bowl to create the sauce.
Heat vegetable oil in a wok or large pan over medium-high heat. Stir-fry marinated chicken until browned and cooked through.
Add Bell Peppers
Incorporate sliced green and red bell peppers into the wok, stir-frying until they are tender-crisp.
Pour in Sauce
Pour the prepared black bean sauce over the chicken and vegetables. Stir well to coat.
Simmer and Garnish
Allow the mixture to simmer for a few minutes until the sauce thickens. Garnish with chopped green onions.
Serve the Chicken in Black Bean Sauce over cooked rice.
(Values may vary based on specific ingredients and variations)
Calories: ~300 per serving
Customize the dish with additional vegetables like broccoli or mushrooms.
Adjust soy sauce and oyster sauce quantities to taste.
For added heat, include sliced red chili peppers or chili sauce.
Check labels for potential allergens in soy sauce and oyster sauce.
Adapt the recipe to accommodate specific dietary restrictions or allergies.