Best 6 Chicken And Zucchini With Spicy Black Bean Sauce Recipes

CHICKEN ZUCCHINI STIR FRY

Steps:

• In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
• In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
• Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
• Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
• Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

SPICY BLACK BEANS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

CHICKEN WITH SPICY BLACK BEAN SAUCE

Steps:

• Clean and pat-dry the chicken thighs and trim off any excess fat. Cut into bite-sized pieces and add to medium sized bowl, followed by the low sodium light soy sauce, Shao Xing rice wine, corn starch, and sesame oil. Mix well to combine, then set aside.
• Combine the corn starch, freshly cracked black pepper, white sugar, chili oil (if using), sesame oil, low sodium light soy sauce, Shao Xing rice wine, oyster sauce, spicy black bean sauce, gochujang, sriracha, and water in a small measuring cup (for easier pouring) or bowl. Mix well until thoroughly combined, then set aside.
• Chop the yellow onion, spring onions (be sure to separate the white and green parts, red and yellow bell peppers, garlic, ginger, and fresh red chilies as indicated in the 'Ingredients' section. Destem the dried red chilies and set aside.
• Heat 1 tablespoon of peanut oil in a large wok or heavy bottomed deep frying pan over medium heat. Once hot, add the dried red chilies and sauté for 30-40 seconds, until they start to crisp up and darken slightly. Using a slotted spoon, transfer to a paper towel lined plate to drain. Then transfer to a small bowl and set aside. (Pro-tip: For a spicier dish, snip the chilies using kitchen shears into 2-3 pieces each. The seeds that become exposed will add more heat into the stir-fry.)
• Add another tablespoon of oil to the wok and heat over medium-high heat. Once hot, add the marinated chicken and immediately spread out the pieces in the wok. Allow to sear for 1 minute without touching, then stir-fry for another minute until the chicken has cooked through. Using a slotted spoon, transfer to a clean bowl. Wipe out the wok with a paper towel and set back on the stovetop. (Note: Depending on your wok size, you many need to cook the chicken in two batches in order to not overcrowd the wok. Overcrowding will result in the chicken steaming and becoming mushy.)
• Heat the remainder 1.5 tablespoons of oil in the wok over medium-high heat. Once hot, add the yellow onion, spring onion white parts and stir-fry for a 30-40 seconds until slightly softened. Add the garlic, ginger, and fresh red chilies and stir-fry for 30 seconds until fragrant.
• Add the red and yellow bell peppers and the dried red chilies, toss to combine.
• Add the chicken along with any juices in the bowl, and pour the stir-fry sauce on top. Stir-fry continuously for 1-2 minutes, until everything is well coated in the sauce it starts to thicken.
• Stir in the spring onion green parts, then switch off the heat.
• Transfer to a serving bowl/dish and garnish with more chopped spring onion. Serve immediately with warm steamed rice.

CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.

BAKED CHICKEN AND ZUCCHINI

Steps:

• In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large shallow dish. Dip chicken into egg mixture, then place in crumbs and turn to coat. , In a large skillet, cook chicken in 2 tablespoons oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13x9-in. baking dish. , Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400° until a thermometer reads 170°, about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer.

CHICKEN AND ZUCCHINI WITH SPICY BLACK BEAN SAUCE

Steps:

• In a mixing bowl add in the chicken, black bean, chili garlic, soy sauce, sugar, salt, wine, oil and cornstarch and mix well and set aside to marinade for 30 minutes.
• Trim of each end of the zucchinis and slice in half and slice the half lengthwise at a 45º and repeat this until done.
• Slice the onion and pepper into wedges and set aside with the zucchinis.
• Heat up a wok and lightly coat with oil and when the oil is smoking add in the chicken mixture and stir fry until the chicken is halfway done add in the zucchinis and combine together and add in the water and bring to a boil and when the sauce start to thicken add in the onion and pepper and mix well and turn off the heat and serve.