Black Bean Chicken

Name: Black Bean Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian-American
Ingredients: 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces; 3 tbsp fermented black beans (douchi), rinsed; 2 tbsp soy sauce; 2 tbsp oyster sauce; 1 tsp sesame oil; 3 tbsp vegetable oil; 4 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1/2 cup chicken broth; 1 tbsp cornstarch; 3 tbsp water; 1 red or green bell pepper, diced; 2 green onions, sliced

Tender chicken in a savory black bean sauce with aromatic garlic and ginger. A classic Asian-American dish that is umami-rich, deeply flavorful, and perfect served over steaming rice.

25 minEasyServes 4340 cal/serving

Asian-AmericanDinnerStovetopStandard

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Ingredients

1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
3 tbsp fermented black beans (douchi), rinsed
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
3 tbsp vegetable oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1/2 cup chicken broth
1 tbsp cornstarch
3 tbsp water
1 red or green bell pepper, diced
2 green onions, sliced

Instructions

1

Heat 3 tbsp vegetable oil in a wok or large skillet over high heat. Add 1.5 lbs cut into bite-sized pieces boneless, skinless chicken breast and cook for 4-5 minutes until no longer pink. Remove and set aside.
2

In the same wok, add 4 cloves minced garlic and 1 tbsp minced fresh ginger. Cook for 30 seconds until fragrant.
3

Add 3 tbsp rinsed fermented black beans (douchi) and stir-fry for 1 minute to release the aroma.
4

Add 1/2 cup chicken broth, 2 tbsp soy sauce, and 2 tbsp oyster sauce. Bring to a simmer.
5

Add 1 diced red or green bell pepper and simmer for 2-3 minutes until the pepper is tender.
6

Mix 1 tbsp cornstarch with 3 tbsp water to make a slurry. Stir into the sauce and cook for 1 minute until thickened.
7

Return chicken to the wok and toss to coat. Drizzle with 1 tsp sesame oil.
8

Top with 2 sliced green onions and serve hot over rice.

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Questions

Why mix the cornstarch with water first in Black Bean Chicken?

Step 6 reads: "Mix 1 tbsp cornstarch with 3 tbsp water to make a slurry." Dry starch clumps the moment it meets hot liquid. The slurry in step 6 disperses it first, and it only thickens once the sauce comes back to a simmer.

What can I use instead of oyster sauce in Black Bean Chicken?

The entry for Black Bean Chicken calls for 2 tbsp oyster sauce. In its place: Hoisin thinned with a little soy sauce is the nearest shelf substitute, and a mushroom stir-fry sauce is the vegetarian one. Both are sweeter, so hold back any sugar in the recipe.

Can I use chicken thighs instead of chicken breasts in Black Bean Chicken?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Black Bean Chicken uses 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces.

Can I make Black Bean Chicken gluten-free?

Yes. The gluten in Black Bean Chicken is 2 tbsp soy sauce, 2 tbsp oyster sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Black Bean Chicken contain shellfish?

Yes: 2 tbsp oyster sauce. The full allergen list for this entry is gluten, soy, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Asian Chicken Salad salad
Mixed Vegetable Raita side
Zaalouk Smoky Eggplant and Tomato Salad salad

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