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Black Bean Chicken

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Ingredients

Adjust Servings:
1/4 cup black bean sauce or 1/3 cup chinese fermented black beans
2 tablespoons peanut oil
toasted sesame oil (just a couple of splashes will do)
2 cups chopped yellow onions
2 - 3 garlic cloves minced (or more to taste)
2/3 cup low sodium chicken broth
1/3 cup soy sauce (low sodium type preferred)
1/2 teaspoon sugar to taste
4 cups small broccoli florets or 3 cups shelled edamame soybeans
1 lb boneless skinless chicken breast sliced into 1/4 inch strips

Nutritional information

288.5
Calories
97g
Calories From Fat
10.9g
Total Fat
2 g
Saturated Fat
72.6mg
Cholesterol
1507.3mg
Sodium
16.8g
Carbs
1.9g
Dietary Fiber
4.6g
Sugars
30.8g
Protein
354g
Serving Size (g)
4
Serving Size

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Black Bean Chicken

Features:
    Cuisine:

    This is a great recipe, and I don't even like Chinese food that much. The sauce is awesome. I served this over noodles, and and would definitely recommend that instead of rice. The ramen used was perfectly coated in the sauce- yum. [Made & Reviewed for BEST OF 2012]

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Black Bean Chicken, Black Bean Chicken is, perhaps, my favorite stir fry dish! The black beans give the chicken a wonderful nutty taste. Fast and easy to make, this can also be made with firm tofu so it’s a delicious vegetarian dish. 🙂 You can get fermented Chinese black beans in either sauce or whole bean form. This is an adapted recipe from Cooking Light, January 2004., This is a great recipe, and I don’t even like Chinese food that much. The sauce is awesome. I served this over noodles, and and would definitely recommend that instead of rice. The ramen used was perfectly coated in the sauce- yum. [Made & Reviewed for BEST OF 2012]


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    Steps

    1
    Done

    If Using Fermented Beans in Whole Bean Form, Place the Beans in a Bowl and Cover With Warm Water. Cover and Let Stand 30 Minutes. Drain and Rinse With Cold Water; Drain Well.

    2
    Done

    Cut the Chicken Breasts Into Thin, 1/4-Inch Strips. This Can Be Done Easier If the Breasts Are Partially Frozen, by the Way, but It Can Be Done While Theyre Thawed, as Well. Do Cut Them Into the Strips Rather Than Chunks, as Black Bean Chicken Tastes Completely Different If Chunks Are Used (as I Know from Experience).

    3
    Done

    in a Large, Nonstick Skillet or Wok (ones That Have a Cover) Over Medium-High Temperature, Heat the Oils Together. Add the Onion and Garlic and Saut While Stirring For 30 Seconds to Flavor the Oil.

    4
    Done

    Add Bean Sauce or Whole Beans and Saut For 10 Seconds.

    5
    Done

    Stir in the Broth, Soy Sauce, and Sugar and Bring to a Boil.

    6
    Done

    Add the Broccoli or Edamame (i Prefer the Edamame, but Thats Just Because Im not That Fond of Broccoli) and the Chicken Strips and Bring to a Boil Again. Cover, Reduce Heat to Medium and Allow to Simmer For 5 Minutes or Until the Chicken Is Done and No Longer Pink, Stirring Occasionally.

    7
    Done

    in a Small Bowl Whisk Together the Cornstarch and Sherry.

    8
    Done

    Uncover the Cooking Vegetables and Chicken and Gradually Whisk in the Cornstarch Mixture to the Liquid in the Pan. Allow to Cook For 1 Minute, Whisking Constantly. (you Dont Want Lumps.).

    9
    Done

    Add Toasted Sesame Seeds and Chopped Green Onion and Stir, Cooking Until Green Onion Is Just Heated Through, About 1 Minute.

    10
    Done

    Season to Taste With Freshly Ground Black Pepper and Salt (careful With the Salt) and Serve With Rice or Asian Noodles, and Enjoy!

    Avatar Of Joseph Reed

    Joseph Reed

    Pitmaster specializing in smoking and grilling meats to perfection.

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