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

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.

Questions

Can I make Black Bean Chicken gluten-free?

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

How long does Black Bean Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Black Bean Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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