Black Bean Chicken

Prep time: 15 minutes

Cook time: 8 minutes

Total time: 23 minutes

Servings: 4 servings

Country of Origin

China (Guangdong / Cantonese)

Description

A classic Cantonese stir-fry beloved for its deep, pungent, and savory flavor profile. Tender chunks of chicken are quickly tossed with crisp bell peppers and onions in a glossy, rich sauce powered by salted, fermented black soybeans, garlic, and ginger.

Presentation & How It's Eaten

Served piping hot family-style. The dish features a beautiful contrast of colorful bell peppers against the glistening chicken pieces, all lightly coated in a dark, aromatic sauce speckled with black beans. Best enjoyed over hot rice.

Ingredients

• 450g (1 lb) boneless, skinless chicken thighs (cut into 1-inch chunks)

• 1.5 tbsp fermented black beans (Douchi, rinsed and coarsely chopped)

• 1 green bell pepper (cut into 1-inch squares)

• 1/2 medium onion (cut into 1-inch squares)

• 4 cloves garlic (minced)

• 1 tbsp fresh ginger (minced)

• 2 scallions (cut into 1-inch lengths)

• 2.5 tbsp vegetable oil (divided)

Chicken Marinade:

• 1 tbsp light soy sauce

• 1 tsp Shaoxing rice wine

• 1 tsp cornstarch

• 1/2 tsp sesame oil

The Black Bean Sauce:

• 1 tbsp oyster sauce

• 1 tsp light soy sauce

• 1/2 tsp granulated sugar

• 1/2 cup chicken stock or water

• 1 tsp cornstarch

Step-by-Step Directions

1. Marinate Chicken: Toss the chicken chunks with the light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Marinate for 15 minutes.

2. Whisk Sauce: In a small bowl, combine the oyster sauce, light soy sauce, sugar, chicken stock, and cornstarch. Mix well.

3. Sear Chicken: Heat 1.5 tablespoons of oil in a wok over high heat. Add the chicken chunks in a single layer. Let them cook undisturbed for 2 minutes to get a nice sear, then stir-fry for another 2 minutes until almost cooked through. Remove chicken to a plate.

4. Bloom Aromatics: Add the remaining 1 tablespoon of oil to the wok. Lower heat to medium. Toss in the chopped fermented black beans, minced garlic, and ginger. Stir-fry for 30 seconds until intensely fragrant.

5. Sauté Vegetables: Turn the heat back to high. Throw in the onions and green bell peppers, tossing them quickly in the aromatic oil for 1–2 minutes until the edges soften slightly but stay crisp.

6. Glaze: Return the chicken and any collected juices to the wok alongside the scallions. Give the sauce mixture a quick stir and pour it in. Toss everything continuously over high heat for 1 minute until the sauce bubbles and thickens into a savory glaze.

Cooking Tips

• Rinsing the Beans: Always rinse fermented black beans (Douchi) briefly under cold water before chopping them. They are packed in a large amount of salt for preservation, and rinsing prevents the final dish from becoming overly salty.

Nutrition Facts

(Estimated per serving)

• Calories: ~280 kcal

• Total Fat: 15g

• Saturated Fat: 3g

• Cholesterol: 95mg

• Sodium: ~620mg

• Total Carbohydrates: 8g

• Dietary Fiber: 1.5g

• Sugars: 2g

• Protein: 26g