Chicken With Black Bean Sauce Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces.

Place chicken pieces in a bowl and add 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil and 1 tsp ground white pepper. Mix thoroughly to coat. Marinate at room temperature for 15 minutes (or refrigerate up to 1 hour).

Prepare black beans and aromatics

Rinse the fermented black beans briefly under running water to remove excess salt, then chop roughly. Mince 3 garlic cloves and 1 tbsp ginger. Separate scallion whites and greens; slice whites thinly and reserve greens for garnish.

Make sauce mixture

In a small bowl combine 1.5 tbsp light soy sauce, 0.5 tsp dark soy sauce (optional), 1 tbsp oyster sauce, 0.5 tsp sugar, and 3 tbsp chicken stock. Stir to dissolve sugar. In a separate small cup, whisk 1 tsp cornstarch with 2 tsp water to make a slurry and set aside.

Heat a wok or large skillet over high heat until hot. Add 1 tbsp of the vegetable oil and swirl to coat.

Add the marinated chicken in a single layer (work in batches if necessary). Spread pieces so they sear; let cook undisturbed for about 1 minute, then stir-fry until mostly cooked through and lightly browned, about 2–3 minutes total. Remove chicken to a plate and keep warm.

Add the remaining 1 tbsp vegetable oil to the wok. Reduce heat to medium-high. Add the chopped fermented black beans and stir-fry for 20–30 seconds until aromatic. Add the minced garlic, minced ginger, and sliced scallion whites; stir for another 20–30 seconds until fragrant but not burned.

Add the red bell pepper slices and snow peas; stir-fry 30–40 seconds to crisp-tender. If using chili, add now and stir to combine.

Return the cooked chicken and any accumulated juices to the wok. Pour in the prepared sauce mixture and stir to combine, bringing to a simmer for about 30–45 seconds so flavors meld.

Give the cornstarch slurry a quick re-stir and pour into the wok while stirring. Cook for 30–60 seconds until the sauce thickens and becomes glossy, coating the chicken and vegetables.

Turn off heat, drizzle 1/2 tsp sesame oil over the dish, and toss to combine. Taste and adjust seasoning with a pinch of salt or extra soy sauce if needed.

Transfer Chicken with Black Bean Sauce to a serving plate. Sprinkle sliced scallion greens over the top as garnish. Serve immediately with steamed rice.