Best 5 Spicy Chicken In Black Bean Sauce Recipes

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Tantalize your taste buds with our delectable Spicy Chicken in Black Bean Sauce, a symphony of flavors that will leave you craving for more. This tantalizing dish boasts tender chicken morsels smothered in a rich, savory black bean sauce, infused with a delightful blend of aromatic spices and fresh ingredients. Get ready to embark on a culinary journey, as we guide you through each step of this mouthwatering recipe. Additionally, we have curated a collection of equally enticing recipes to satisfy every palate. Dive into the creamy delight of our Avocado Chicken Pasta, let the tangy flavors of our Lemon Chicken Piccata dance on your tongue, or indulge in the rich, smoky goodness of our Honey Garlic Chicken. Each recipe is a testament to the culinary artistry that awaits you within this comprehensive guide.

Let's cook with our recipes!

CHICKEN IN GARLIC AND BLACK BEAN SAUCE



Chicken in Garlic and Black Bean Sauce 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 Recipes     Asian     Chinese

Time 50m

Yield 6

Number Of Ingredients 18

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, 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 WITH BLACK BEAN SAUCE



Chicken with Black Bean Sauce image

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

2 chicken breasts ((about 12 ounces/340g, cut into 1/8-inch thick slices))
3 tablespoons water
3 teaspoons cornstarch
1 teaspoon oil
2 teaspoons light soy sauce
3 tablespoons oil ((divided))
3 slices ginger ((julienned))
3 cloves garlic ((smashed and chopped))
3 scallions ((chopped and separated into white and green parts))
3 tablespoons fermented black beans ((washed and drained))
1 green bell pepper ((cut into bite-sized pieces))
1 red bell pepper ((cut into bite-sized pieces))
½ teaspoon sugar
1 tablespoon Shaoxing wine
¼ teaspoon salt ((or to taste))
2 tablespoons water

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 WITH GREEN BEANS IN BLACK BEAN SAUCE



Chicken with Green Beans in Black Bean Sauce image

This is one of Rachael Ray's favorite takeout dishes--Chicken with Green Beans in Black Bean Sauce. Rachael says making takeout-style food at home allows you to control the quality and amount of ingredients.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

2 1/4 cups chicken stock
1 1/2 cups organic white basmati
1 1/2 pounds boneless, skinless chicken breasts (about 4)
3 tablespoons light soy sauce
2 tablespoons Shaoxing or sherry
About 1 1/2 tablespoons cornstarch
2 teaspoons ground Sichuan pepper or coarse ground black pepper
Salt
1 bag (12 ounces) trimmed green beans, halved across on bias
About 1/4 cup Shaoxing or sherry
About 1 1/2 tablespoons light soy sauce
About 1 1/2 tablespoons dark soy sauce
1/3 cup black bean sauce or black bean garlic sauce
About 1 1/2 tablespoons cornstarch
4 tablespoons safflower or peanut oil or other high-temp cooking oil
2 large shallots, chopped or 1 leek, thinly sliced
2 inches ginger root, peeled with tip of spoon and cut into matchsticks or chopped
4 large cloves garlic, peeled and thinly sliced or chopped
About 1/2 cup fermented black beans, optional
1 cup chicken brodo or bone broth
2 tablespoons toasted sesame oil
Toasted sesame seeds, about 1/4 cup, to garnish

Steps:

  • For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
  • For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
  • In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
  • Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
  • Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
  • For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
  • For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
  • Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

CHICKEN NOODLES WITH BLACK BEAN SAUCE



Chicken noodles with black bean sauce image

Stir up a delicious meal in one pot

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

250g pack Chinese egg noodles
1 tbsp olive oil
2 tbsp sesame oil
4 skinless chicken breasts , sliced
bunch spring onions , sliced
4 garlic cloves , chopped
205g jar black bean sauce
300g pack beansprouts
soy sauce , to serve

Steps:

  • Cook noodles according to pack instructions. Heat the olive oil and 1 tbsp sesame oil in a large wok, then stir fry the chicken until it just changes colour.
  • Add spring onions and garlic, cook briefly, then add black bean sauce and toss well. Drain noodles, add to the wok with the bean sprouts and remaining sesame oil. Toss until piping hot. Serve with soy sauce.

Nutrition Facts : Calories 549 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 4 milligram of sodium

CHICKEN WINGS WITH BLACK-BEAN SAUCE



Chicken Wings with Black-Bean Sauce image

Chinese fermented black beans are a bargain-the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.

Provided by Lillian Chou

Time 40m

Yield Makes 4 (main course) or 6 (hors d'oeuvres) servings

Number Of Ingredients 11

2 pounds chicken wings
1/2 cup reduced-sodium chicken broth
2 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons peanut or vegetable oil
1 tablespoon Chinese fermented black beans, rinsed and drained
1 tablespoon finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
1/8 teaspoon dried hot red-pepper flakes
a well-seasoned 14-inch flat-bottomed wok with cover

Steps:

  • Pat chicken wings dry, cut off and discard tips with a large heavy knife, and halve wings at joint.
  • Stir together broth, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.
  • Heat wok over high heat until a bead of water evaporates instantly. Pour in oil and swirl around side of wok to coat. Add chicken wings and pinch of salt and stir-fry, letting wings sit 5 to 10 seconds between stirs, until golden brown, 8 to 10 minutes. Add black beans, garlic, ginger, and red-pepper flakes and stir-fry 1 minute. Stir broth mixture, then add to wok, stirring to coat wings. Bring sauce to a boil, then reduce heat and simmer, covered, stirring occasionally, until wings are tender, about 15 minutes. Transfer to a shallow serving dish.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any scrambling during the cooking process.
  • Use fresh ingredients: Fresh ingredients will always give you the best flavor. If you can, try to buy your ingredients from a local farmer's market or grocery store.
  • Don't be afraid to adjust the recipe: These recipes are a starting point. Feel free to adjust them to your own taste preferences. For example, if you like your food spicy, you can add more chili peppers.

Conclusion:

These spicy chicken in black bean sauce recipes are a delicious and easy way to enjoy a classic Chinese dish. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will love. So next time you're looking for a quick and easy weeknight dinner, give one of these recipes a try.

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