Chicken with Black Bean Sauce (豉椒鸡球)
User Reviews
5
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Prep Time
2 mins
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Cook Time
3 mins
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Marinate
10 mins
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Total Time
15 mins
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Servings
2
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Calories
637 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken with Black Bean Sauce (豉椒鸡球)
Description
Boneless chicken thighs or breasts are cubed and marinated with cornstarch, salt, water, and a touch of neutral cooking oil to tenderize and create a sticky coating. The chicken is then seared on high heat in a wok or skillet until the surface loses its pinkness, but is not fully cooked inside.
Scallions and fresh chili peppers are stir-fried separately in remaining oil until the scallions soften slightly. The chicken returns to the pan to combine with the aromatics and sauce. The black bean sauce, either homemade or store-bought, imparts a rich, umami flavor with a mildly salty profile.
This stir-fry is typically served warm as part of a meal, pairing well with steamed rice. The texture contrasts include tender chicken with soft scallions and a slight crunch from fresh peppers.
Store-bought black bean sauce tends to be saltier than homemade versions; starting with one tablespoon and adjusting prevents over-salting. Careful seasoning ensures a balanced, not overpowering, sauce.
Ingredients
To marinate
- 13 oz chicken skinless, boneless thighs, or breasts
- 1 tablespoon cornstarch
- 1 pinch salt
- 2 tablespoon water
- 1 teaspoon neutral cooking oil
To stir-fry
- 1½ tablespoon neutral cooking oil divided
- 3 talks scallions cut in sections diagonally
- 2 chili peppers or 1 bell pepper, cut into chunks, fresh
- 2 tablespoon black bean sauce see note if using shop-bought one, homemade
Instructions
Marinate the chicken
- Cut the chicken into bite-sized chunks then put them into a bowl. Add cornstarch, salt, and water. Mix very well so that the chicken is well coated and becomes sticky.
- Add 1 teaspoon of oil. Stir to distribute evenly. Leave to marinate for 10 minutes.
Sear the chicken
- Heat an empty wok/skillet over high heat until smoking hot, then pour in 1 tablespoon of oil and swirl to coat a large area (If using cookware with a non-stick coating, add oil first then heat up).
- Add the marinated chicken. Spread it into a single layer and leave it to sear. Once the bottom side turns pale, flip and stir to quickly sear other sides.
- Dish out the chicken as soon as there is no more pinkness to be seen (It is not yet cooked inside at this stage).
Combine the dish
- Add the remaining ½ tablespoon of oil to the wok/skillet. Put in scallions and chili pepper. Stir and toss over high heat for about 30 seconds, or until the scallions start to wilt.
- Put the chicken back in the wok, then add black bean sauce. Stir fry for a further one minute until the chicken is fully cooked.
- Dish out and serve immediately with steamed rice, alone or with other savory dishes.
Notes
- When using store-bought black bean sauce, start by adding 1 tablespoon, then adjust to taste as it can be much saltier than homemade sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 637kcal | 32% |
| Carbohydrates | 12g | 4% |
| Protein | 38g | 76% |
| Fat | 49g | 75% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 252mg | 11% |
| Potassium | 573mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1074IU | 21% |
| Vitamin C | 72mg | 80% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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