Chicken with Black Bean Sauce (豉椒鸡球)

5 from 12 votes

Chicken with Black Bean Sauce (豉椒鸡球)

5 ingredients and 15 minutes are all you need to cook chicken with black bean sauce stir-fry. It’s simple but by no means short on flavor.

Prep Time2

Cook Time3

Marinate10

Total Time15

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 637kcal

Author: Wei Guo

Ingredients

To marinate

13 oz chicken skinless, boneless thighs, or breasts
1 tablespoon cornstarch
1 pinch salt
2 tablespoon water
1 teaspoon neutral cooking oil

To stir-fry

1½ tablespoon neutral cooking oil divided
3 stalks scallions cut in sections diagonally
2 fresh chili peppers or 1 bell pepper, cut into chunks
2 tablespoon homemade black bean sauce see note if using shop-bought one

US Customary - Metric

Instructions

Marinate the chicken

Cut the chicken into bite-sized chunks then put them into a bowl. Add cornstarch, salt, and water. Mix very well so that the chicken is well coated and becomes sticky.
Add 1 teaspoon of oil. Stir to distribute evenly. Leave to marinate for 10 minutes.

Sear the chicken

Heat an empty wok/skillet over high heat until smoking hot, then pour in 1 tablespoon of oil and swirl to coat a large area (If using cookware with a non-stick coating, add oil first then heat up).
Add the marinated chicken. Spread it into a single layer and leave it to sear. Once the bottom side turns pale, flip and stir to quickly sear other sides.
Dish out the chicken as soon as there is no more pinkness to be seen (It is not yet cooked inside at this stage).

Combine the dish

Add the remaining ½ tablespoon of oil to the wok/skillet. Put in scallions and chili pepper. Stir and toss over high heat for about 30 seconds, or until the scallions start to wilt.
Put the chicken back in the wok, then add black bean sauce. Stir fry for a further one minute until the chicken is fully cooked.
Dish out and serve immediately with steamed rice, alone or with other savory dishes.

Notes

Shop-bought black bean sauce is usually much saltier than the homemade version that I use for this recipe. I suggest you add 1 tablespoon first, then taste and adjust as needed.

Nutrition