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 WITH BLACK BEANS
Here's a Malaysian homemade dish that's easy to follow. It is a dish that is commonly enjoyed in Malaysian Chinese households.
Provided by Siah
Categories World Cuisine Recipes Asian Malaysian
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
- Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 12.8 g, Cholesterol 65.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 28.9 g, SaturatedFat 1.1 g, Sodium 313.8 mg, Sugar 6.1 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 W/GRN PEPPERS IN BLACK BEAN SAUCE
I LOVE BLACK BEAN SAUCE SO I STARTED MAKING THIS MEAL ...VERY AUTHENTIC! DONT LET THIS RECIPE PASS U BY BECAUSE OF LONG LIST OF INGREDIENTS. TRY IT U WILL LOVE IT!
Provided by Lora DiGs
Categories Chicken
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. HEAT WOK OR DEEP LARGE PAN, ADD SESAME OIL (OR SESAME/CHILI OIL IF U LIKE IT HOT).STIR IN GARLIC AND CARROTS AND BLACK BEAN SAUCE.
- 2. ADD CHICKEN STIR FREQUENTLY UNTIL CHICKEN IS ALMOST COOKED...THEN ADD ONIONS, GREEN PEPPERS AND MUSHROOMS. ADD GRATED GINGER ROOT, BLK.PEPPER AND SOY SAUCE...COOK FOR 5 MIN.
- 3. POUR IN BEEF BROTH, STIR AND COVER FOR ABOUT 10 MINUTES. STIR IN CORNSTARCH MIXTURE UNTIL THICKENED. SERVE ON WHITE RICE AND ENJOY!
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
CHINESE CHICKEN WITH BLACK PEPPER SAUCE
For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
- Mix together sauce ingredients in a small bowl and set aside.
- Cut chicken into a small dice, about 1/4-inch.
- Heat 1-2 cups peanut or other cooking oil in your wok.
- Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
- Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
- Remove oil from wok and discard.
- Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
- Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
- Serve at once with hot steamed rice.
Nutrition Facts : Calories 303.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 125.9, Sodium 952.2, Carbohydrate 28, Fiber 3, Sugar 2.2, Protein 32.6
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 Fuchsia Dunlop with my addition of some red pepper for color! Also check out my review of Recipe#247607.
Provided by FLKeysJen
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside.
- Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon.
- Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments.
- Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.
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