Chicken with Black Bean Sauce is a classic dish served in most Chinese Restaurants. The black beans are a bit salty and pungent creating a well balanced stir fry.
Enjoy!
Chicken with Black Bean Sauce
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Ingredients
- 1lb Chicken Thighs (boneless, cut into cubes)
- 1/4 cup Light Soy Sauce
- 1 teaspoon Sesame Oil
- 1 tablespoon Seasoned Rice Wine Vinegar
- 1 teaspoon Minced Garlic
- 4 tablespoons Garlic Olive Oil (divided)
- 1/2 Onion (diced small)
- 1 Red Bell Pepper (cut up)
- 3 Zucchini (cut up)
- 1 tablespoon Sesame Oil
- 2 tablespoons Cornstarch
- 1/4 cup Dry White Wine
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Black Bean Sauce
Directions
| Step 1 | |
| In a bowl, combine 1/4 cup light soy sauce, 1 teaspoon sesame oil, 1 Tablespoon seasoned rice wine vinegar, and 1 tsp minced garlic. Cover and refrigerate. In a small bowl, combine 2 tablespoons of light soy sauce with 1 tablespoon of black bean sauce. Set aside. | |
| Step 2 | |
| In a large pan/wok, heat 2 tablespoons of garlic olive oil until hot. Add onions and bell peppers and cook for 1 minute. Then add the zucchini and salt. Cook until zucchini starts to soften and onions are starting to brown. Remove the vegetables and set aside. | |
| Step 3 | |
| Drain the chicken and add the cornstarch, mixing well. In the same pan, add the remaining 2 tablespoons of garlic olive oil and 1 tablespoon of sesame oil and heat on high. Once the oil is hot, add the chicken/cornstarch mixture. Cook for 2-3 minutes, or until the chicken starts to brown. | |
| Step 4 | |
| Add the wine and cook for 1 minute, stirring constantly. Add the vegetables and the soy sauce/black bean mixture. Cook, stirring constantly, for about 2 minute, or until bubbly and hot. Remove from heat and serve with rice. | |
