Chicken in black bean sauce is delicious and simple to make at home for a restaurant-style Chinese stir-fry dish with lots of garlic, bell peppers, and bean sprouts.
Ingredients
- cornstarch: 1 Tbsp
- water: 1 Tbsp
- 1/2 teaspoons light soy sauce: 1 piece
- ½ teaspoons white sugar: 1 piece
- salt: 0.5 tsp
- skinless, boneless chicken breast halves: 6 piece (sliced)
- bean sprouts: 1 cup
- water: 0.25 cup
- oyster sauce: 2 tsp
- white sugar: 1 tsp
- vegetable oil: 1 Tbsp
- black bean sauce with garlic: 3 Tbsp
- garlic: 1 Tbsp (chopped)
- onion, finely: 1 piece (sliced)
- green bell pepper: 0.5 piece (chopped)
- cornstarch: 2 tsp
- water: 1 Tbsp
Metric Conversion
Stages of cooking
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To make the marinade: Mix 1 tablespoon cornstarch with 1 tablespoon water in a bowl; stir in light soy sauce, sugar, and salt. Add chicken; toss to combine. Set aside to marinate for 20 minutes.
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Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain and set aside.
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Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl; set aside.
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Heat vegetable oil in a skillet over high heat. Add black bean sauce and chopped garlic; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until soft, 3 to 4 minutes.
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Add chicken and marinade mixture; stir-fry until cooked through and no longer pink in the middle, about 4 to 5 minutes. Stir in oyster sauce mixture; cook until heated through. Cover and simmer until flavors blend, about 1 or 2 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes more.
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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.
