Chinese · Dinner
Chicken With Black Bean Sauce
A Cantonese-style stir-fry of chicken breast cooked hot and fast in a wok with fermented black beans, garlic and ginger, glazed in a savoury soy-based sauce. Bell pepper and scallion add crunch and colour. Served over steamed rice, it delivers a salty, umami-forward, slightly funky finish.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
486Calories
47.2gProtein
13.6gFat
41.8gCarbs
6.4gSugar
2.6gFiber
1428mgSodium
132mgChol
2.5gSat Fat
820mgPotassium
58mgCalcium
2.8mgIron
0.4mcgVitamin B12
38mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Toss the chicken breast with 1 tsp cornstarch and a pinch of salt; let sit 10 minutes at room temperature to marinate and tenderize before cooking.
2
Heat
Whisk together chicken-stock, soy-sauce, shaoxing-wine, sugar, and 1/2 tsp cornstarch in a small bowl until smooth and combined.
3
Heat
Add 1 tsp vegetable-oil to a wok over high heat until shimmering, then sear the chicken in a single layer 2 minutes per side until opaque and lightly browned; transfer to a plate.
4
Heat
Add remaining oil to the wok over medium heat, stir-fry minced garlic, minced ginger, and rinsed chopped black beans 30 seconds until fragrant and pungent, then add sliced bell pepper and cook 1 minute over high heat until softened but bright.
5
Heat
Return chicken to the wok, pour in sauce, and toss over high heat 1 minute until sauce thickens and coats the back of a spoon.
6
Heat
Add sliced scallions and sesame-oil, toss 20 seconds over high heat until glossy and bright green; avoid overcooking to keep chicken tender.
7
Plate
Spoon chicken and sauce over steamed rice and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 2 tbsp2 tbsp fermented black beans
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 small bell pepper
- 44 scallions
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp shaoxing-wine
- 1 tsp1 tsp sugar-white
- 1 tsp1 tsp cornstarch (for the sauce)
- 2 tsp2 tsp cornstarch (for the marinade)
- 4 tsp4 tsp vegetable-oil
- 1/2 cup120ml chicken-stock
- 1 tsp1 tsp sesame-oil
- 1 1/3 cup220g white-rice-cooked, to serve
