This Chicken With Black Bean Sauce will be your new favorite weeknight dinner. It’s savory, rich, and full of yummy flavor!
One of my favorite cooking methods is stir-frying because it’s incredibly fast and fun! Cooking over high heat while constantly giving everything a little toss means the ingredients cook up quickly, often in just minutes. This method is perfect for busy weeknights or those evenings when you don’t want to spend all night in the kitchen. After a long day at the office, the last thing I want to think about is dinner, so I often find myself reaching for this chicken with black bean sauce recipe.
Not only does this recipe come together in no time, but it also tastes absolutely delicious! Sautéing onion, ginger, and garlic creates a wonderfully fragrant foundation that fills the entire dish with flavor. The most complex flavors come from the black bean sauce and oyster sauce, which add a delightful depth of umami. I love using oyster sauce, since it adds just the right amount of savory flavor without going overboard. The dark soy sauce adds another layer of unique salty goodness, plus a beautiful dark brown color to the dish. The tender chicken and balanced sweetness from the sugar and bell peppers really bring this whole dish together.
I usually order this dish from my favorite local Chinese restaurant; however, after discovering this amazing recipe, I now prefer making it at home! Skip the takeout and save yourself a few bucks by whipping up this chicken with black bean sauce for a restaurant-worthy meal that you can enjoy at home.
What is black bean sauce?
For those who may not know, black bean sauce is a flavorful and popular Chinese condiment typically made from fermented black soybeans. These soybeans are often dried and fermented with salt, ginger, garlic, and other aromatics to enhance their taste, resulting in an intensely savory flavor. The sauce is recognized for its deep, pungent, and umami-rich essence. It’s known for being quite salty, with hints of sweetness and bitterness. You can find black bean sauce in most Asian supermarkets or Chinese grocery stores. It’s a useful ingredient to keep on hand whenever you want to whip up a quick stir-fry.
How do I store leftovers?
Once your leftovers have fully cooled, you can store them in an airtight container in the fridge for up to 3 days. If you want to store them for longer, you can also freeze your leftovers for up to 2 months. To defrost, I recommend leaving leftovers in the fridge to fully thaw overnight. I do recommend reheating this dish on the stove, but you certainly can microwave your leftovers if you’re in a time crunch. Just keep in mind that microwaving this dish may alter the texture.
Serving suggestions
While this recipe has loads of vibrant and healthy veggies, there’s no reason you can’t include even more on the side! Anytime I make this recipe, I like to pair it with a side of this Asian Cucumber Salad, a plate of stir-fry Bok Choy, and a bowl of this Asian Cabbage Salad. You’re also gonna need a delicious carb to soak up that yummy sauce. I like to make either this Vegetable Fried Rice or just this plain and simple Steamed Rice.
Ingredients
- 10 ounces boneless skinless chicken breast cut into 1-inch cubes
- 1 tablespoon dry sherry
- 2 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 tablespoons black bean sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon dark soy sauce optional
- 1 tablespoon water
- 1 1/4 teaspoons sugar
- 1/2 teaspoon additional cornstarch
- 2 tablespoons vegetable oil divided
- 1/4 small white onion diced
- 1 teaspoon minced ginger
- 3 cloves garlic sliced
- 1/2 medium green bell pepper diced
- 1/2 medium red bell pepper diced
Instructions
- In a bowl, combine the chicken, dry sherry, 2 1/2 teaspoons cornstarch, and salt. Mix well and let sit for 10 minutes to absorb flavors.
- In a small bowl, whisk the black bean sauce, oyster sauce, dark soy sauce, water, sugar, and an additional 1/2 teaspoon of cornstarch together until smooth.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add marinated chicken in a single layer, stir and cook until lightly golden. Remove chicken and set aside.
- Pour the remaining tablespoon of oil into the pan. Sauté the chopped onion, minced ginger, and sliced garlic for roughly 30 seconds until they become fragrant. Next, add the diced bell peppers and stir-fry for an additional minute.
- Return the seared chicken to the pan and pour in the prepared sauce. Stir quickly and let cook for about 1 minute until the sauce thickens and evenly coats the chicken. Taste and adjust seasoning if needed, then remove from heat.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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