CHICKEN WITH BLACK BEAN SAUCE
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
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 IN GARLIC AND BLACK BEAN SAUCE
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
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 WITH GREEN BEANS IN BLACK BEAN SAUCE
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
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.
CHICKEN IN BLACK BEAN SAUCE
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
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
CHICKEN LIVERS IN BLACK BEAN SAUCE
Make and share this Chicken Livers in Black Bean Sauce recipe from Food.com.
Provided by Doreen Randal
Categories Chicken
Yield 1 batch
Number Of Ingredients 13
Steps:
- Trim livers, discarding any core part. Cut into 2cm pieces.
- Place livers in a bowl with the soy sauce, sherry, salt, sugar, pepper and stock powder.
- Marinate 5 minutes.
- Heat the oil in a large frying pan and quickly cook the chicken livers over a high heat until almost cooked.
- This is best done in two batches.
- Transfer to a plate. Add the capsicum to the pan and cook 1 minute. Tear the large bok choy leave in halve lengthwise. Add all the leaves to the pan and sprinkle the livers on top.
- Cover and cook 1 minutes.
- Mix together the sauce ingredients and pour into the pan.
- Toss until the sauce is hot and the bok choy has wilted and the livers just cooked.
- Season with salt and pepper if wished and serve on noodles.
Nutrition Facts : Calories 1216.9, Fat 53.5, SaturatedFat 10.9, Cholesterol 1383.6, Sodium 4282.5, Carbohydrate 77.1, Fiber 28.3, Sugar 39.6, Protein 111.9
CHICKEN NOODLES WITH BLACK BEAN SAUCE
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
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
STIR-FRIED CHICKEN IN BLACK BEAN SAUCE
Make and share this Stir-fried Chicken in Black Bean Sauce recipe from Food.com.
Provided by - Carla -
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken in a bowl and mix with the soy sauce, sherry, salt, sugar, sesame oil and cornflour.
- Heat a wok over a high heat and add the oil. When it is very hot (slightly smoking), add the chicken and stir-fry 2 minutes.
- Add the ginger, garlic, shallots, 1 & 1/2 tbsp of the spring onions and the black beans; stir-fry additional 2 minutes.
- Add the stock and bring mixture to a boil.
- Reduce heat, cover and simmer 3 minutes or until chicken is cooked.
- Garnish with the remaining spring onions and serve.
Nutrition Facts : Calories 296.9, Fat 18.5, SaturatedFat 4.1, Cholesterol 72.6, Sodium 616, Carbohydrate 5.7, Fiber 0.8, Sugar 1.4, Protein 25.1
STIR FRY CHICKEN LIVER IN BLACK PEPPER SAUCE
A poor man's foie gra cooked Asian style. A tad spicy but the pepper does kick some flavor into the dish. Make sure you do not overcook this as chicken liver tastes best when it is slightly moist for that melt-in-the-mouth texture!
Provided by Cook Food Mood
Categories Chicken Livers
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Marinate chicken liver with soy sauce, oyster sauce, sugar and salt for at least 15 minute.
- Heat wok with oil and sesame oil. Fry garlic and ginger until fragrant. Add onions and saute for 1-2 minute.
- Add chicken livers and the marinade. Stir fry over fairly high heat. Toss quickly until the chicken liver loses its pink color.
- Add spring onion, coriander and stir briskly.
- Dish out and serve immediately!
Nutrition Facts : Calories 326.8, Fat 22, SaturatedFat 4.1, Cholesterol 431.2, Sodium 1370.1, Carbohydrate 9.6, Fiber 1.2, Sugar 3.6, Protein 22.5
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