Kitchen notes · a little help before you start

Black Bean Sauce Chicken

Name: Black Bean Sauce Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 oz skinless, boneless chicken breast, cut into bite-sized cubes; 1 tablespoon Chinese rice wine or sherry; 1 teaspoon + 1 teaspoon cornstarch; 2 1/2 tablespoons oil; 1 inch piece of fresh ginger (peeled and sliced into thin pieces); 3 cloves garlic (finely minced); 2 tablespoons fermented black beans (douchi, rinsed and coarsely chopped); 1/2 each small green bell pepper (deseeded and cut into pieces); 1/2 each small red bell pepper (deseeded and cut into pieces); 2 each dried red chili (deseeded and cut into pieces); 1/2 each small onion (quartered); As Needed salt; 2 teaspoons soy sauce; 1 tablespoon sugar; 1/4 teaspoon sesame oil; 3 each dashes white pepper; 2 tablespoons water

Fermented black beans give this chicken stir fry a deep, savory flavor around the tender meat and sweet peppers. Ginger and garlic make the sauce fragrant, with little pieces of onion adding bite. The rich sauce coats the chicken without hiding the vegetables.

Prep: 10 min
Cook: 10 min
Total: 20 min
Original yield: Serves 4
Ingredients: 17 listed

Make it part of your week

Estimating…

ChickenMain coursePrep: 15 minutes or lessTotal: 30 minutes or lessStir fry

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cooking method: Stir fry
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Marinate briefly

Coat the chicken in rice wine and cornstarch and leave it for ten minutes before the first stir fry.

2. Remove halfway cooked chicken

Take the chicken out when its surface turns opaque, then finish cooking it later with the vegetables and sauce.

3. Prepare sauce first

Mix the sauce ingredients before heating the wok so they are ready when the chicken returns.

Get to know the ingredients

Black beans

Rinse and coarsely chop the fermented black beans before adding them with peppers, chili and onion.

Chicken

Cut boneless skinless breast into bite size cubes before the short rice wine and cornstarch marinade.

Ginger

Peel and slice fresh ginger thinly before frying it with garlic until golden ahead of the vegetables.

The last little job

Finish the chicken through

Stir the sauce through the returned chicken and vegetables until the chicken is cooked through, then season and serve.

A little more help as you go

Keep the wok hot

Use high heat to sear the chicken and fry the aromatics before combining the final stir fry.

Serve promptly

Once the chicken finishes cooking in the sauce, plate immediately as directed to keep the quick cooked texture.

A few questions you might have

Should the chicken be fully cooked in the first stage?

Remove it when half cooked with an opaque surface; it finishes cooking after returning to the vegetables and sauce.

How do I prepare fermented black beans?

Rinse them and chop coarsely before adding to the golden garlic and ginger with the vegetables.

Can I use sherry for the marinade?

Chinese rice wine or sherry is listed for the chicken marinade with cornstarch before cooking.

When do I add the sauce?

Return the chicken to the vegetables, stir briefly to combine, then add sauce and cook through.

What heat does the stir fry use?

Use high heat for both the initial chicken sear and the aromatics and vegetables, as the directions specify.

Any more cooking tips?

Stir-fry the chicken breast until half cooked and the surface turns opaque, then remove immediately. Do not overcook the chicken breast, so the meat remains juicy and tender. Making an incredible stir-fry dish is all about the temperature and cooking time. Quickly stir-fry all ingredients over high heat for 2 to 3 minutes and plate immediately. It helps lock all the flavors from the ingredients and makes the dish taste better.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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