Chicken with Black Beans

Chicken breast chunks are smothered in a sauce of salty, fermented black beans, ginger, and garlic in this Malaysian Chinese favorite. Serve it over rice or your favorite vegetables.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 231 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon white sugar
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• 2 cloves garlic, minced
• 2 tablespoons oyster sauce
• 2 green bell pepper, chopped
• 4 green onions, cut into 1-inch pieces
• 2 red bell pepper, chopped
• 1 small carrot, sliced
• 2 (2 inch) pieces fresh ginger, cut into matchsticks
• 1 teaspoon thick soy sauce
• 0.5 teaspoon ground black pepper
• 0.25 cup water
• 1.5 pounds skinless, boneless chicken breast meat - cubed
• 0.25 cup fermented black beans, rinsed and mashed

Recipe Instructions

Step 1

Whisk together light soy sauce, cornstarch, 1 teaspoon sugar, and pepper in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 10 minutes.

Step 2

Heat water in a large skillet over medium-high heat until boiling. Quickly stir in chicken mixture and cook for 3 to 4 minutes; chicken will not be cooked through. Drain water and place chicken on a plate; set aside. Carefully wipe down the skillet.

Step 3

Heat vegetable oil over medium heat. Cook and stir ginger and garlic in hot oil until fragrant, about 1 minute. Return chicken to the skillet and stir in black beans and 1 tablespoon sugar. Cook chicken, stirring occasionally, until no longer pink in the center, about 10 minutes. Stir in red and green bell peppers, green onions, carrot, oyster sauce, and thick soy sauce. Cook and stir until heated through, about 1 minute.