Best 5 Chicken And Vegetables In Black Bean Sauce Recipes
Indulge in the tantalizing flavors of Asian cuisine with this delectable Chicken and Vegetables in Black Bean Sauce. This dish boasts a symphony of textures and flavors, featuring tender chicken, crisp vegetables, and a rich, savory sauce made with the umami-packed black bean sauce. The harmonious blend of ingredients creates a satisfying meal that will delight your taste buds.
This recipe provides a step-by-step guide to crafting this culinary masterpiece, ensuring that even novice cooks can achieve restaurant-quality results. Accompanying the main recipe are variations that cater to a range of dietary preferences and tastes.
For those seeking a vegetarian alternative, the Tofu and Vegetables in Black Bean Sauce offers a protein-packed option that retains the authentic flavors of the original dish. If you prefer a spicier kick, the Spicy Chicken and Vegetables in Black Bean Sauce amps up the heat with the addition of chili peppers and a touch of cayenne pepper.
The adventurous can explore the Thai-Inspired Chicken and Vegetables in Black Bean Sauce, which incorporates the vibrant flavors of Thai cuisine with the use of lemongrass, galangal, and coconut milk. Last but not least, the Gluten-Free Chicken and Vegetables in Black Bean Sauce caters to those with gluten sensitivities, using alternative ingredients to create a dish that is both delicious and inclusive.
With its versatility and delectable flavors, this Chicken and Vegetables in Black Bean Sauce is sure to become a staple in your culinary repertoire.
CHICKEN IN GARLIC AND BLACK BEAN SAUCE
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 Recipes Asian Chinese
Time 50m
Yield 6
Number Of Ingredients 18
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, Carbohydrate 8.2 g, Cholesterol 58.5 mg, Fat 5 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 3.3 g
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!
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
CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE
A classic Chinese dish, one of my favourites. Serve over a bed of rice.
Provided by Stephen
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
- Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 17.2 g, Cholesterol 43 mg, Fat 12.6 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 1421.2 mg, Sugar 4.4 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
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.
- Use fresh ingredients: Fresh vegetables and herbs will give your dish the best flavor. If you can, buy them from a local farmer's market or organic grocery store.
- Don't overcrowd the pan: When you're cooking the chicken and vegetables, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
- Use a flavorful sauce: The black bean sauce is what really makes this dish special. Make sure you use a sauce that you enjoy the taste of.
- Serve over rice or noodles: This dish is traditionally served over rice or noodles. However, you can also serve it with other grains, such as quinoa or buckwheat.
Conclusion:
This chicken and vegetables in black bean sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please the whole family. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed.
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