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Stir Fried Chicken with Black Bean Sauce

Posting Date: 05/04/16

Stir Fried Chicken with Black Bean Sauce is a dish you can find in Chinese restaurants in US. It is not an Indonesian dish. I first had it in one of the Chinese restaurants in US and liked it so much that I tried to make it myself at home. I like the taste of the black bean sauce. It adds the flavor to the dish. When I was looking for the recipe to make it, almost all recipes told me not to use the black bean sauce from a jar. They suggested to make the sauce from scratch using the fermented black bean. Unfortunately, I couldn't find it in my Asian stores, so I had to get the sauce from the jar. It turned out okay. So, after that, I just stick to using the sauce from the jar. The key thing about using the sauce from the jar is not to use too much. I found it some brands were saltier and had stronger black bean flavor than others. So, a little will go a long way. For information about Black Bean Sauce, click here. I use Black Bean Sauce with Garlic in it since I like the taste of garlic in the sauce. However, you can find just Black Bean Sauce without garlic in it. Another reason why I like this dish is it is so simple and easy to make and it uses easy to find vegetables (onion, green bell pepper, and green onion). I normally have those vegetables in my fridge and I can whip up the dish anytime I want. However, you are not limited to those vegetables. You can use broccoli, carrot, etc. I even made Stir Fried Vegetables with Black Bean Sauce when entertaining my vegetarian friends. At that time, I used carrot, white mushrooms, broccoli, onion, red bell pepper, zucchini, and cauliflower. The colors were so pretty and it tasted good. You can use tofu for your protein. Instead of using chicken, you can also use shrimp, beef, or pork if it is your meat choice. If you like heat in your food, you can add chili pepper flakes.

This recipe serves for 4 people. You can serve it with cooked rice.

Ingredients:

For marinade: 1/2 tablespoon cooking wine
For marinade: 2 teaspoons soy sauce
For marinade: 2 teaspoons corn starch
3 pieces pf skinless and boneless chicken thigh, cut into bite size
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 tsp fresh grated ginger
2 teaspoons black bean garlic sauce
Optional (if you like some heat): 1/4 teaspoon chili pepper flakes
1 green bell pepper, diced into cubes
1/2 small yellow onion, diced into cubes
1 teaspoon corn starch
2 teaspoons water
1/2 cup of water
1 teaspoon sugar
1/2 teaspoon chicken bouillon
pepper to taste
salt to taste
1 green onion, sliced

Methods:

Combine cooking wine, soy sauce, and corn starch in a bowl. Whisk marinade sauce to mix it.
Add chicken to the marinade sauce and coat it with the sauce. Set it aside for 30 min.
After 30 min, heat up vegetable oil on a wok. Add garlic, ginger, black bean sauce, and chili pepper flakes (if used). Saute them until they are fragrant.
Discard the marinade sauce and add chicken to the wok and let it cook.
Add green bell pepper and yellow onion to the wok and saute them until tender crisp.
While waiting for the vegetables to cook, combine corn starch and 2 teaspoons water in a small bowl. Whisk it.
Once the vegetables are tender crisp, add 1/2 cup water, corn starch/water mixture, sugar, and chicken bouillon to the wok. Stir so that vegetables and chicken are coated with the sauce. Taste the sauce and add salt and pepper if needed.
Add green onion and stir it well.
Turn off the heat. Serve the dish while it is still warm.

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