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Blackbean sauce chicken, chicken

Black bean sauce chicken

Print Recipe
Marinated chicken is stir-fried with onion, garlic, ginger, and bell pepper, then tossed in a savoury black bean sauce. It’s a quick, flavourful dish perfect served over steamed rice.
Course Dinner, Lunch, Side Dish
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 20 minutes
Total Time 45 minutes
Servings 3
Author sumisculinarynotes

Ingredients

For the Marination

  • 300 g boneless chicken thigh cut into small pieces
  • 1 tbsp dry sherry or Shaoxing wine
  • 2 tsp corn starch
  • ¼ tsp salt

For the Sauce

  • 2 tbsp black bean sauce
  • 1 tbsp dry sherry or Shaoxing wine
  • 1 tbsp oyster sauce
  • ½ tsp dark soy sauce
  • 1 tbsp water
  • 1 tsp sugar
  • ⅛ tsp pepper powder
  • ½ tsp cornstarch

For the Stirfry

  • 2 tbsp oil
  • 1 yellow onion cubed
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 bell pepper cut into bite-sized pieces
  • Spring onions for garnish

Instructions

Marinate the Chicken:

  • In a bowl, combine the chicken pieces with 1 tbsp dry sherry (or Shaoxing wine), 2 tsp corn starch, and ¼ tsp salt.
  • Mix well until the chicken is evenly coated. Cover and let it marinate for at least 15–20 minutes.

Prepare the Sauce:

  • In a small bowl, mix together the black bean sauce, dry sherry, oyster sauce, dark soy sauce, water, sugar, pepper powder, and cornstarch. Stir until the sugar and cornstarch are dissolved. Set aside.

Stir-fry the Chicken:

  • Heat 1 tbsp oil in a wok or large frying pan over medium-high heat.
  • Add the marinated chicken and stir-fry for 3–4 minutes, until the chicken is browned and mostly cooked through. Remove and set aside.

Cook the Vegetables:

  • In the same pan, add the remaining 1 tbsp oil.
  • Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
  • Add the sliced onion and stir-fry for 2–3 minutes until slightly softened.
  • Add the bell pepper and cook for another 2–3 minutes until tender-crisp.

Combine and Finish:

  • Return the chicken to the pan. Pour in the prepared sauce.
  • Stir well to coat all the ingredients. Cook for another 2–3 minutes, or until the sauce thickens and the chicken is cooked through.
  • Garnish with spring onions.
  • Serve hot with steamed rice or noodles. Enjoy!

Notes

For extra flavour, add sliced chillies if you like a bit of heat.
Swap the bell pepper with broccoli, snow peas, or carrots for variety.