Description
Tender chicken stir-fried in a savory fermented black bean sauce with colorful bell peppers and aromatic spices, creating an authentic Chinese comfort dish that’s both flavorful and satisfying.
Ingredients
Scale
- 8 oz skinless, boneless chicken breast, cubed
- 1 tablespoon Chinese rice wine or sherry
- 1 teaspoon cornstarch
- 2 1/2 tablespoons oil
- 1 inch fresh ginger, sliced
- 3 cloves garlic, minced
- 2 tablespoons fermented black beans, rinsed and chopped
- 1/2 small green bell pepper, chopped
- 1/2 small red bell pepper, chopped
- 2 dried red chilies, deseeded
- 1/2 small onion, quartered
- 2 teaspoons soy sauce
- 1 tablespoon sugar
- 1/4 teaspoon sesame oil
- 3 dashes white pepper
- 2 tablespoons water
- 1 teaspoon cornstarch (for sauce)
Instructions
- Marinate chicken with rice wine and 1 tsp cornstarch for 10 minutes
- Mix soy sauce, sugar, sesame oil, white pepper, water, and 1 tsp cornstarch for sauce
- Heat 1/2 tbsp oil in wok, stir-fry chicken until half-cooked, then remove
- Heat remaining oil, sauté ginger and garlic until golden
- Add black beans, bell peppers, chilies, and onion, stir-fry until fragrant
- Return chicken to wok, stir to combine
- Pour in sauce, stir-fry until chicken is cooked through and sauce thickens
- Serve immediately with steamed rice
Notes
- Rinse fermented black beans to reduce saltiness
- Don’t overcrowd wok when cooking chicken
- Adjust chili amount to control spiciness
- Store leftovers in airtight container for up to 3 days
- Best served fresh for optimal texture
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg