Chicken In Black Bean Sauce Food

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CHICKEN WITH BLACK BEAN SAUCE



Chicken with Black Bean Sauce image

Chicken with Black Bean Sauce is a simple, quick stir-fry that takes just 5 minutes to cook! Fermented black beans have such a unique umami favor that you're going to want to make this every week.

Provided by Judy

Categories     Chicken and Poultry

Time 40m

Number Of Ingredients 16

2 chicken breasts ((about 12 ounces/340g, cut into 1/8-inch thick slices))
3 tablespoons water
3 teaspoons cornstarch
1 teaspoon oil
2 teaspoons light soy sauce
3 tablespoons oil ((divided))
3 slices ginger ((julienned))
3 cloves garlic ((smashed and chopped))
3 scallions ((chopped and separated into white and green parts))
3 tablespoons fermented black beans ((washed and drained))
1 green bell pepper ((cut into bite-sized pieces))
1 red bell pepper ((cut into bite-sized pieces))
½ teaspoon sugar
1 tablespoon Shaoxing wine
¼ teaspoon salt ((or to taste))
2 tablespoons water

Steps:

  • Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
  • Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
  • Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!

Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 28 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 901 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN NOODLES WITH BLACK BEAN SAUCE



Chicken noodles with black bean sauce image

Stir up a delicious meal in one pot

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

250g pack Chinese egg noodles
1 tbsp olive oil
2 tbsp sesame oil
4 skinless chicken breasts , sliced
bunch spring onions , sliced
4 garlic cloves , chopped
205g jar black bean sauce
300g pack beansprouts
soy sauce , to serve

Steps:

  • Cook noodles according to pack instructions. Heat the olive oil and 1 tbsp sesame oil in a large wok, then stir fry the chicken until it just changes colour.
  • Add spring onions and garlic, cook briefly, then add black bean sauce and toss well. Drain noodles, add to the wok with the bean sprouts and remaining sesame oil. Toss until piping hot. Serve with soy sauce.

Nutrition Facts : Calories 549 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 4 milligram of sodium

CHICKEN WITH BLACK BEAN SAUCE



Chicken with Black Bean Sauce image

Categories     Wok     Chicken     Onion     Stir-Fry     Quick & Easy     Low Cal     Bell Pepper     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoons teriyaki sauce
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
Pepper
1 tablespoon vegetable oil
1 red bell pepper, chopped
1 large onion, chopped
2 tablespoons purchased oriental black bean sauce
Steamed rice

Steps:

  • Combine teriyaki sauce and garlic in medium bowl. Add chicken and season generously with pepper. Refrigerate 30 minutes.
  • Heat oil in wok or heavy large skillet over high heat. Add bell pepper and onion and cook until onion is almost tender, stirring constantly, about 4 minutes. Add chicken with marinade and black bean sauce. Stir until chicken is cooked through, about 4 minutes. Serve over steamed rice.

CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE



Chicken with Green Peppers in Black Bean Sauce image

A classic Chinese dish, one of my favourites. Serve over a bed of rice.

Provided by Stephen

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 4

Number Of Ingredients 15

2 tablespoons toasted sesame oil
4 cloves garlic cloves, peeled and sliced
6 tablespoons black bean sauce
1 teaspoon salt
¾ pound skinless, boneless chicken breast half - cut into cubes
1 cube chicken bouillon dissolved in
½ cup boiling water
1 large onion, peeled and sliced
1 bunch green onions, chopped
2 green bell pepper, diced
1 ½ tablespoons dark soy sauce
1 teaspoon black pepper
4 teaspoons cornstarch dissolved in
3 tablespoons water
4 tablespoons chopped fresh cilantro

Steps:

  • Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
  • Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 17.2 g, Cholesterol 43 mg, Fat 12.6 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 1421.2 mg, Sugar 4.4 g

CHICKEN IN GARLIC AND BLACK BEAN SAUCE



Chicken in Garlic and Black Bean Sauce image

This classic Chinese stir-fry dish is not only delicious, but also very simple to make. Chicken is stir-fried with onions, peppers, and bean sprouts, then served in a garlic and black bean sauce.

Provided by tonytsang

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 6

Number Of Ingredients 18

1 tablespoon cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 ½ teaspoons white sugar
1 teaspoon salt
6 skinless, boneless chicken breast halves, sliced
1 cup bean sprouts
¼ cup water
2 teaspoons oyster sauce
1 teaspoon white sugar
1 tablespoon vegetable oil
3 tablespoons black bean sauce with garlic
1 tablespoon chopped garlic
1 onion, finely sliced
½ teaspoon salt
½ bell pepper, chopped
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl. Stir in soy sauce, sugar, and 1 teaspoon salt. Add chicken; toss to combine. Let stand to marinate, about 20 minutes.
  • Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain.
  • Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl.
  • Heat vegetable oil in a skillet over high heat. Add black bean sauce and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion and 1/2 teaspoon salt; cook and stir until soft, 3 to 4 minutes. Add marinated chicken; stir-fry until opaque and cooked through, 3 to 4 minutes. Stir in oyster sauce mixture; cook until heated through, 1 to 2 minutes. Cover and simmer until flavors blend, about 3 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.2 g, Cholesterol 58.5 mg, Fat 5 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 3.3 g

CHICKEN IN BLACK BEAN SAUCE



Chicken in Black Bean Sauce image

From my favorite cookbook- The Roosevelt Raccoons "All of Our Favorites" cookbook. The cookbook contains recipes from active parents and teachers of Roosevelt Elementary School, Mankato, MN. It is where I went to school, and my family submitted all of our family favorites for it. So, we probably have 10 copies of the book in our house! This recipe was from Fahn Hakkila, a friend of ours.

Provided by BeccaB3c

Categories     One Dish Meal

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 17

1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons dry sherry
1 teaspoon water
1 lb boneless skinless chicken breast, cut into bite size pieces
1 1/2 teaspoons vegetable oil
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
1/2 cup chicken broth or 1/2 cup water
2 tablespoons vegetable oil
2 teaspoons black bean sauce
1 large garlic clove, minced
1 tablespoon vegetable oil
1 lb red bell peppers or 1 lb green bell pepper, cut into 1 inch square pieces
1 tablespoon water
1 medium size onion, cut into wedges and layers separated

Steps:

  • Combine cornstarch, soy, sherry, and 1 teaspoon water in a bowl.
  • Stir and coat chicken with this mix, then add 1 1/2 teaspoons oil and marinate for 15 minutes.
  • Prepare cooking sauce by mixing 1 tablespoon each soy sauce and cornstarch, 1/2 teaspoon sugar, and 1/2 cup chicken broth or water.
  • Set aside.
  • Heat wok or frying pan over high heat.
  • Add 2 tablespoons oil when pan is hot.
  • Add black bean sauce and garlic to hot oil.
  • Stir-fry chicken in this mixture until opaque (roughly 3 minutes)- Remove from pan.
  • Add 1 tablespoon oil.
  • When hot, add and stir-fry peppers and onion for 40 seconds.
  • Mix in 1 tablespoon water and cook 1 minute.
  • Return chicken to pan and cook, stirring until sauce boils and thickens.

Nutrition Facts : Calories 404.7, Fat 18.4, SaturatedFat 2.7, Cholesterol 87.8, Sodium 678.1, Carbohydrate 18.2, Fiber 3.7, Sugar 9, Protein 38.5

STIR-FRIED CHICKEN IN BLACK BEAN SAUCE



Stir-Fried Chicken in Black Bean Sauce image

This was a recipe my mom taught me to make when I was 11. The two sauces are by Lee Kum Kee, and are 'Black Bean Sauce' and 'Minced Ginger & Shallot Sauce'. I made this in a Master Chef competition at my old school, and came second, although I was the clear public favourite :) Anyway, it's delicious, so try it out!

Provided by Delete_

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

4 boneless chicken thighs, cut into bite size pieces (with skin)
6 shallots, peeled and slightly flattened
2 garlic cloves, thinly sliced
1 (50 g) packet black bean sauce (Lee Kum Kee)
2 teaspoons minced ginger and shallot sauce (Lee Kum Kee)
4 tablespoons vegetable oil (for frying)
1 pinch white pepper
12 -14 ounces thai fragrant rice

Steps:

  • Wash rice and steam in rice cooker.
  • Season chicken with white pepper. Add ginger and shallot sauce and leave to marinate for 10 minutes.
  • Heat 2 tbsps oil in a wok and lightly fry garlic over medium heat, until golden. Add chicken and brown on all sides, turning pieces over once or twice. Remove and drain off excess oil, leaving about 1 tbsp of the cooked oil in the wok.
  • Fry the shallots until beginning to soften. Add black bean sauce and stir fry on high heat until sauce starts to bubble. Return chicken to wok and stir fry on high heat until cooked through.
  • Serve immediately with steamed white rice.

Nutrition Facts : Calories 1297.4, Fat 56.9, SaturatedFat 12.1, Cholesterol 157.9, Sodium 152.3, Carbohydrate 146.1, Fiber 2.5, Protein 45.4

CHICKEN WITH BLACK BEAN SAUCE



Chicken With Black Bean Sauce image

Fermented black beans add their own unique flavor to this Chinese stir-fry recipe that's quick and easy to prepare.

Provided by Erren Hart

Categories     Dinner

Time 30m

Number Of Ingredients 16

1 pound boneless (skinless chicken thighs (cut into bite-sized pieces))
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
½ teaspoon sesame oil
2 teaspoons cornstarch
2 tablespoons vegitable oil
1 teaspoon cornstarch
2 teaspoons water
1 small onion (chopped)
1 red pepper (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (chopped)
2 green onions ([spring onions]sliced into rounds)
2 tablespoons Chinese fermented black beans (rinsed and chopped)
½ cup chicken stock
½ teaspoon sugar (or to taste)

Steps:

  • Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.
  • While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.
  • In a small bowl, combine the cornstarch with the water and Set aside.
  • Using a wok or large skillet, heat the 2 tablespoons oil. When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.
  • Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.
  • Remove the chicken from the marinade with a slotted spoon. Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
  • Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion
  • Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken. Serve immediately with cooked rice.

Nutrition Facts : Calories 209 kcal, Carbohydrate 10 g, Protein 26 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 700 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE



Chicken with Green Beans in Black Bean Sauce image

This is one of Rachael Ray's favorite takeout dishes--Chicken with Green Beans in Black Bean Sauce. Rachael says making takeout-style food at home allows you to control the quality and amount of ingredients.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

2 1/4 cups chicken stock
1 1/2 cups organic white basmati
1 1/2 pounds boneless, skinless chicken breasts (about 4)
3 tablespoons light soy sauce
2 tablespoons Shaoxing or sherry
About 1 1/2 tablespoons cornstarch
2 teaspoons ground Sichuan pepper or coarse ground black pepper
Salt
1 bag (12 ounces) trimmed green beans, halved across on bias
About 1/4 cup Shaoxing or sherry
About 1 1/2 tablespoons light soy sauce
About 1 1/2 tablespoons dark soy sauce
1/3 cup black bean sauce or black bean garlic sauce
About 1 1/2 tablespoons cornstarch
4 tablespoons safflower or peanut oil or other high-temp cooking oil
2 large shallots, chopped or 1 leek, thinly sliced
2 inches ginger root, peeled with tip of spoon and cut into matchsticks or chopped
4 large cloves garlic, peeled and thinly sliced or chopped
About 1/2 cup fermented black beans, optional
1 cup chicken brodo or bone broth
2 tablespoons toasted sesame oil
Toasted sesame seeds, about 1/4 cup, to garnish

Steps:

  • For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
  • For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
  • In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
  • Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
  • Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
  • For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
  • For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
  • Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

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From pinchofnom.com


CHICKEN WITH BLACK BEAN SAUCE - CANADIAN LIVING
Stir in black-bean-and-garlic sauce, rice wine (if using) and vinegar; cook for 1 minute. Add stock and 1/2 cup (125 mL) water; bring to boil. Return chicken to pan; reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes. In small bowl, mix cornstarch with 1 tbsp ...
From canadianliving.com


CHINESE CHICKEN WITH BLACK BEANS (INSTANT POT) - SPICE ...
Turn off the heat. Add in the chicken and the cooking wine. Carefully use the wine to de-glaze the pot. Add the peppers and the remaining black bean sauce. Add the remaining black bean sauce. Cover and cook for a minute on low pressure. Do a quick release. Garnish with the scallions and serve with rice. 3.1.
From spicechronicles.com


STEAMED CHICKEN WITH BLACK BEAN SAUCE RECIPE | MYRECIPES
Rinse chicken and pat dry. Cut across the grain into 1/4-inch-thick slices. In a bowl, mix garlic, cornstarch, soy sauce, oyster sauce, sugar, oil, fermented black beans, and salt until well blended. Add chicken and turn to coat. Cover and chill 30 minutes.
From myrecipes.com


CHICKEN IN BLACK BEAN SAUCE RECIPES
Chicken In Black Bean Sauce Recipes AUTHENTIC BLACK BEAN CHICKEN. Fermented black beans are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef …
From tfrecipes.com


10 BEST NOODLES WITH BLACK BEAN SAUCE CHINESE RECIPES - YUMMLY
Chicken, Tofu, Fennel and Sugar Snap Pea Stir Fry in a Black Bean Sauce spaulyseasonalservings. light soy sauce, Shaoxing rice wine, …
From yummly.com


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