CHICKEN BLACK BEAN STIR FRY RECIPES

Name: Stir-Fried Chicken in Black Bean Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 4 boneless chicken thighs, cut into bite size pieces (with skin); 6 shallots, peeled and slightly flattened; 2 garlic cloves, thinly sliced; 1 (50 g) packet black bean sauce (Lee Kum Kee); 2 teaspoons minced ginger and shallot sauce (Lee Kum Kee); 4 tablespoons vegetable oil (for frying); 1 pinch white pepper; 12 -14 ounces thai fragrant rice

STIR-FRIED CHICKEN IN BLACK BEAN SAUCE RECIPE - FOOD.COM

Stir-Fried Chicken in Black Bean Sauce Recipe - Food.com image

This was a recipe my mom taught me to make when I was 11. The two sauces are by Lee Kum Kee, and are 'Black Bean Sauce' and 'Minced Ginger & Shallot Sauce'. I made this in a Master Chef competition at my old school, and came second, although I was the clear public favourite :) Anyway, it's delicious, so try it out!

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless chicken thighs, cut into bite size pieces (with skin)
6 shallots, peeled and slightly flattened
2 garlic cloves, thinly sliced
1 (50 g) packet black bean sauce (Lee Kum Kee)
2 teaspoons minced ginger and shallot sauce (Lee Kum Kee)
4 tablespoons vegetable oil (for frying)
1 pinch white pepper
12 -14 ounces thai fragrant rice

Steps:

Wash rice and steam in rice cooker.
Season chicken with white pepper. Add ginger and shallot sauce and leave to marinate for 10 minutes.
Heat 2 tbsps oil in a wok and lightly fry garlic over medium heat, until golden. Add chicken and brown on all sides, turning pieces over once or twice. Remove and drain off excess oil, leaving about 1 tbsp of the cooked oil in the wok.
Fry the shallots until beginning to soften. Add black bean sauce and stir fry on high heat until sauce starts to bubble. Return chicken to wok and stir fry on high heat until cooked through.
Serve immediately with steamed white rice.

Nutrition Facts : Calories 1297.4, FatContent 56.9, SaturatedFatContent 12.1, CholesterolContent 157.9, SodiumContent 152.3, CarbohydrateContent 146.1, FiberContent 2.5, SugarContent 0, ProteinContent 45.4

CHICKEN IN GARLIC AND BLACK BEAN SAUCE RECIPE | ALLRECIPES

Chicken in Garlic and Black Bean Sauce Recipe | Allrecipes image

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 Asian Chinese

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 main-dish servings

Number Of Ingredients 18

Ingredients

1 tablespoon cornstarch
1 tablespoon water
1 tablespoon soy sauce
1?½ teaspoons white sugar
1 teaspoon salt
6 skinless, boneless chicken breast halves, sliced
1 cup bean sprouts
¼ cup water
2 teaspoons oyster sauce
1 teaspoon white sugar
1 tablespoon vegetable oil
3 tablespoons black bean sauce with garlic
1 tablespoon chopped garlic
1 onion, finely sliced
½ teaspoon salt
½ bell pepper, chopped
2 teaspoons cornstarch
1 tablespoon water

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, CarbohydrateContent 8.2 g, CholesterolContent 58.5 mg, FatContent 5 g, FiberContent 0.9 g, ProteinContent 23.1 g, SaturatedFatContent 1.1 g, SodiumContent 848.6 mg, SugarContent 3.3 g

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