Best 5 Black Bean Sauce Chicken With Vegetables Recipes
Tantalize your taste buds with a culinary journey to the Orient with our delectable Black Bean Sauce Chicken with Vegetables. This symphony of flavors, textures, and colors is a true testament to the artistry of Chinese cuisine. The tender chicken, enveloped in a luscious black bean sauce, harmonizes perfectly with an orchestra of colorful vegetables, creating a dish that is both visually stunning and irresistibly delicious. Embark on this culinary adventure and discover the secrets of this beloved dish, with our collection of easy-to-follow recipes. From the classic Cantonese-style preparation to innovative variations that incorporate a medley of sauces and spices, we have curated a selection that caters to every palate. So, gather your ingredients, sharpen your knives, and let's embark on a culinary expedition that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN WITH BLACK BEAN SAUCE
Chicken with Black Bean Sauce is a simple, quick stir-fry that takes just 5 minutes to cook! Fermented black beans have such a unique umami favor that you're going to want to make this every week.
Provided by Judy
Categories Chicken and Poultry
Time 40m
Number Of Ingredients 16
Steps:
- Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
- Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
- Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!
Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 28 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 901 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN AND VEGETABLES IN BLACK BEAN SAUCE
I was always under the belief that Gai Lan (Chinese Kale) was Chinese BROCCOLI, but you gotta love the Internet with its abundance of information and pictures! I've only found it in my local Chinese market, but in the event you can't find it feel free to use whatever vegetable that you want. I substitute broccoli or baby bok...
Provided by Marsha Gardner
Categories Chicken
Number Of Ingredients 14
Steps:
- 1. Using cooking shears, cut chicken into small strips and place in a bowl. Combine marinade ingredients and pour over the chicken. Mix well and set aside in the refrigerator for 30 minutes. Prepare vegetables. Rinse gai lin well and cut into 2 inch pieces diagonally.
- 2. Heat wok and add sesame oil. Stir fry gai lin, mushrooms and onions over high heat for 3-4 minutes until vegetables are 80% cooked. Set aside. Add remaining sesame oil to the wok. Add chicken and stir fry until the meat is completely cooked. Add black bean garlic sauce and mix well.
- 3. Add vegetables and continue to cook for another minute. Slowly pour in 1/2 of the chicken broth. Mix remaining 2 tablespoons of cornstarch into the last 1/2 of chicken broth until completely dissolved. Pour into the wok and mix well. The sauce will thicken as it continues to cook. Serve with rice and enjoy!
CHICKEN WITH BLACK BEANS
Here's a Malaysian homemade dish that's easy to follow. It is a dish that is commonly enjoyed in Malaysian Chinese households.
Provided by Siah
Categories World Cuisine Recipes Asian Malaysian
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
- Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 12.8 g, Cholesterol 65.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 28.9 g, SaturatedFat 1.1 g, Sodium 313.8 mg, Sugar 6.1 g
CHICKEN IN BLACK BEAN SAUCE
From my favorite cookbook- The Roosevelt Raccoons "All of Our Favorites" cookbook. The cookbook contains recipes from active parents and teachers of Roosevelt Elementary School, Mankato, MN. It is where I went to school, and my family submitted all of our family favorites for it. So, we probably have 10 copies of the book in our house! This recipe was from Fahn Hakkila, a friend of ours.
Provided by BeccaB3c
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Combine cornstarch, soy, sherry, and 1 teaspoon water in a bowl.
- Stir and coat chicken with this mix, then add 1 1/2 teaspoons oil and marinate for 15 minutes.
- Prepare cooking sauce by mixing 1 tablespoon each soy sauce and cornstarch, 1/2 teaspoon sugar, and 1/2 cup chicken broth or water.
- Set aside.
- Heat wok or frying pan over high heat.
- Add 2 tablespoons oil when pan is hot.
- Add black bean sauce and garlic to hot oil.
- Stir-fry chicken in this mixture until opaque (roughly 3 minutes)- Remove from pan.
- Add 1 tablespoon oil.
- When hot, add and stir-fry peppers and onion for 40 seconds.
- Mix in 1 tablespoon water and cook 1 minute.
- Return chicken to pan and cook, stirring until sauce boils and thickens.
Nutrition Facts : Calories 404.7, Fat 18.4, SaturatedFat 2.7, Cholesterol 87.8, Sodium 678.1, Carbohydrate 18.2, Fiber 3.7, Sugar 9, Protein 38.5
BLACK BEAN SAUCE CHICKEN WITH VEGETABLES
I'm a fiend for black bean sauce so had to try this (tweaked slightly) when I saw it at the Uwajimaya website. Preparation time doesn't include time to cook rice (could also be served over noodles). I'm sure pork could substitute admirably for chicken.
Provided by echo echo
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine cornstarch and sugar with 1/2 cup water.
- Stir-fry chicken in oil over medium-high heat until done.
- Add vegetables and black bean sauce; stir fry for 1/2 minute.
- Add cornstarch mixture to the chicken-vegetable mix.
- Bring to a full boil and continue to cook, stirring, until vegetables are tender and sauce is thick.
- Serve pver steamed rice.
Nutrition Facts : Calories 113.4, Fat 8.6, SaturatedFat 2, Cholesterol 25.9, Sodium 24.3, Carbohydrate 2.3, Sugar 1.1, Protein 6.4
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around in the middle of cooking.
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use organic or locally-sourced ingredients.
- Don't be afraid to experiment: If you don't have a particular ingredient on hand, feel free to substitute something else. Just make sure you use something that has a similar flavor profile.
- Season your food to taste: Don't be afraid to add salt, pepper, and other spices to your dish. Just be careful not to overdo it.
- Cook your chicken thoroughly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can use a meat thermometer to check the temperature.
- Don't overcrowd your pan: When you're cooking chicken or vegetables, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
- Use a non-stick pan: A non-stick pan will help prevent your chicken and vegetables from sticking to the pan.
- Serve immediately: Black bean sauce chicken with vegetables is best served immediately after it's cooked. This will ensure that the chicken is still tender and juicy.
Conclusion:
Black bean sauce chicken with vegetables is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner recipe, give black bean sauce chicken with vegetables a try. You won't be disappointed!
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