Spicy Chicken In Black Bean Sauce Recipes

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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 BLACK BEAN SAUCE



Chicken with black bean sauce image

This recipe has two parts. The first part is how to make the Chinese black bean sauce. The second part is how to use this sauce to prepare a quick and easy chicken stir-fry.

Provided by KP Kwan

Categories     Sauce

Time 50m

Number Of Ingredients 21

200g Douchi (fermented black beans)
5 tbsp oil
2 tbsp minced onion, chopped
2 tbsp minced garlic, minced
2 red chilies, chopped
1/2 tsp cho hou sauce
1.5 tbsp sugar
1.5 tbsp light soy sauce
1.5 tbsp oyster sauce
2 tbsp Shaoxing wine
1/2 piece of chenpi
1/2 cups of water
500g chicken meat (breast or thigh meat, cut into one-inch size)
1 tbsp light soy sauce
1/2 tsp sesame oil
1/4 tsp black pepper
2 tsp cornstarch
3 tbsp of the black bean sauce
1 medium-sized onion, cut into wedges
1 red bell pepper, cut into wedges
1 green bell pepper. cut into wedges

Steps:

  • Have a quick rinse of the douchi for ten seconds to remove the dirt and sand.
  • Drain in a colander, transfer them to a tray, spread them into a single layer, and blow-dry under the fan for one hour.
  • Place them in a pan and toast over low heat until they are all dried up. The endpoint is when the douchi is no longer shiny, dull, and light, and aromatic.
  • Heat five tablespoons of vegetable oil in the wok. Saute the chopped onion for one minute, followed by the minced garlic for another minute.
  • Next, add the chopped chilies when the garlic starts to turn aromatic.
  • Season it with cho hou sauce, sugar, light soy sauce, and oyster sauce.
  • Return the toasted black beans to the wok. Give it a good mix, then add some Shaoxing wine, chenpi, and just enough water to cover the beans.
  • Simmer over medium heat to soften the beans for about five minutes or until the water has evaporated.
  • Cut 500g of chicken breast or chicken thigh into one-inch lengths.
  • Marinate the meat with light soy sauce, sesame oil, black pepper, and cornstarch, and black bean sauce for half an hour.
  • Cut one medium-sized onion, one red bell pepper, and one green bell pepper into wedges, about the same size as the chicken fillet.
  • Heat a tablespoon of oil in the wok, stir-fry the onion wedges for two minutes until they start to turn color, then add the bell peppers and stir-fry for another minute. Remove from wok.
  • Put the marinated chicken in the wok, stir-fry over medium heat until cooked. Then add the black bean paste. Turn up the heat, and return the vegetables to the wok to have a few quick stirs and flips. Serve.

Nutrition Facts : Calories 811 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 39 grams fat, Fiber 9 grams fiber, Protein 61 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 3889 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat

CHICKEN WITH SPICY BLACK BEAN SAUCE



Chicken with Spicy Black Bean Sauce image

This Chicken with Spicy Black Bean Sauce is a quick and easy weeknight stir-fry that's full of BIG and BOLD flavors! Tender chicken pieces get tossed with aromatics, onion, bell peppers, and dried red chilies in a wicked delicious savory and spicy sauce!

Provided by Lavina

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 27

500 grams / 1.1 pounds Chicken Thighs (or Breasts), boneless, skinless - cleaned and pat-dried, excess fat trimmed, and cut into bite-sized pieces
1 TBLS Low Sodium Light Soy Sauce
1 TBLS Shao Xing Rice Wine
1 TBLS Corn Starch
1 TSP Sesame Oil
2 TSP Corn Starch
2 - 3 TSP freshly cracked Black Pepper, more or less to taste
1 TSP White Sugar
½ - 1 TSP Chili Oil (optional)
1 TSP Sesame Oil
1 TBLS Low Sodium Light Soy Sauce
1 TBLS Shao Xing Rice Wine
2 TBLS Oyster Sauce
2 TBLS Spicy Black Bean Sauce (I used Lee Kum Kee brand, but any store-bought black bean sauce will work)
1 TBLS Gochujang
1-2 TSP Sriracha Sauce, to taste
½ cup Water
3.5 TBLS Peanut Oil (or any other neutral flavored cooking oil with a high smoke point)
½ medium Yellow Onion - diced
2 large Spring Onion - cut into 1.5-inch pieces, white and green parts separated
½ medium Red Bell Pepper - deseeded, diced
½ medium Yellow Bell Pepper - deseeded, diced
10 Garlic cloves - minced
2 TBLS minced Ginger
4-12 fresh Red Chilies (I used Bird's Eye, but Holland or any other small hot chilies will work), to taste - finely chopped
10-12 Chinese Dried Red Chilies (I used Yunnan Dried Red Chilies)
To Serve: Steamed rice, chopped spring onion

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.

Nutrition Facts : ServingSize 1 serving, Calories 432 calories, Sugar 13g, Sodium 871.8mg, Fat 20.4g, SaturatedFat 4g, UnsaturatedFat 14.5g, TransFat 1.5g, Carbohydrate 31.7g, Fiber 3.5g, Protein 29.8g, Cholesterol 117.5mg

SPICY CHICKEN AND BLACK BEAN BAKE



Spicy Chicken and Black Bean Bake image

A layered, Mexican-inspired casserole that is easy to throw together and a great way to use up leftovers!

Provided by Peculiah

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 13

2 cups shredded cooked chicken
1 large red bell pepper, diced
½ red onion, diced
½ cup sour cream
½ cup jalapeno-flavored cream cheese
1 teaspoon taco seasoning mix
½ teaspoon salt
1 (14 ounce) can black beans, rinsed and drained
¼ cup hot water
1 tablespoon ground cumin
6 flour tortillas
1 (16 ounce) jar salsa, or to taste
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chicken, red bell pepper, red onion, sour cream, cream cheese, taco seasoning, and salt together in a large bowl. Combine black beans, hot water, and cumin in a separate bowl; roughly mash with a fork until evenly mixed.
  • Layer 3 tortillas into the bottom of a 9x9-inch baking dish. Top tortillas with 1/2 the salsa, 1/2 the black bean mixture, and 1/2 the chicken mixture. Repeat layering with remaining ingredients, ending with chicken mixture. Sprinkle casserole with mozzarella cheese.
  • Bake in the preheated oven until top is golden, 30 to 35 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 356.6 calories, Carbohydrate 35.8 g, Cholesterol 53 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.3 g, SaturatedFat 7.2 g, Sodium 993.4 mg, Sugar 3 g

CUMIN CHICKEN WITH BLACK BEAN SAUCE



Cumin Chicken With Black Bean Sauce image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 2 servings

Number Of Ingredients 13

8 ounces boneless, skinless chicken breasts
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 15-ounce can no-salt-added black beans
1 large clove garlic
1/2 to 1 Serrano chili
2 tomatillos, to yield 3 tablespoons chopped
Few sprigs cilantro, to yield 2 tablespoons chopped
1 small onion, to yield 1 tablespoon chopped
1 small green pepper, to yield 4 teaspoons chopped
2 teaspoons lime juice
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Preheat broiler, if using. Wash and dry the chicken, and rub the breasts on both sides with cumin and coriander.
  • Rinse and drain the beans.
  • Turn on the food processor, and put garlic through feed tube. Wash, trim and seed the chili, add as much as you like to the food processor and process until finely chopped. Chop the tomatillos. Wash and chop the cilantro. Chop the onion and the green pepper.
  • To the garlic and chili in the food processor add the beans, tomatillos, cilantro, onion, green pepper, lime juice, salt and pepper, and process until mixture is pureed.
  • Prepare stove-top grill, if using. Broil or grill chicken, browning on both sides and cooking until chicken is no longer pink, about 10 minutes.
  • Heat the bean puree in a pot slowly until warm.
  • Place the bean puree in the middle of each of two dinner plates. Place the chicken on top, and top with mango salsa.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 4 grams, Fiber 17 grams, Protein 40 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 4 grams, TransFat 0 grams

STIR-FRIED CHICKEN IN BLACK BEAN SAUCE



Stir-Fried Chicken in Black Bean Sauce image

This was a recipe my mom taught me to make when I was 11. The two sauces are by Lee Kum Kee, and are 'Black Bean Sauce' and 'Minced Ginger & Shallot Sauce'. I made this in a Master Chef competition at my old school, and came second, although I was the clear public favourite :) Anyway, it's delicious, so try it out!

Provided by Delete_

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

4 boneless chicken thighs, cut into bite size pieces (with skin)
6 shallots, peeled and slightly flattened
2 garlic cloves, thinly sliced
1 (50 g) packet black bean sauce (Lee Kum Kee)
2 teaspoons minced ginger and shallot sauce (Lee Kum Kee)
4 tablespoons vegetable oil (for frying)
1 pinch white pepper
12 -14 ounces thai fragrant rice

Steps:

  • Wash rice and steam in rice cooker.
  • Season chicken with white pepper. Add ginger and shallot sauce and leave to marinate for 10 minutes.
  • Heat 2 tbsps oil in a wok and lightly fry garlic over medium heat, until golden. Add chicken and brown on all sides, turning pieces over once or twice. Remove and drain off excess oil, leaving about 1 tbsp of the cooked oil in the wok.
  • Fry the shallots until beginning to soften. Add black bean sauce and stir fry on high heat until sauce starts to bubble. Return chicken to wok and stir fry on high heat until cooked through.
  • Serve immediately with steamed white rice.

Nutrition Facts : Calories 1297.4, Fat 56.9, SaturatedFat 12.1, Cholesterol 157.9, Sodium 152.3, Carbohydrate 146.1, Fiber 2.5, Protein 45.4

CHICKEN WITH BLACK BEAN SAUCE



Chicken with Black Bean Sauce image

A great dish for your next chinese feast! It is mildly spicy and goes great with just about anything.

Provided by Sackville

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

5 chicken breasts, skinned cut into strips
3 egg whites
1 1/2 tablespoons cornflour
oil (for frying)
2 tablespoons canned black beans
1 clove garlic
5 cm ginger, grated
1 teaspoon chinese chili sauce
1 teaspoon sesame oil
1 1/2 tablespoons dry sherry
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 red pepper, finely chopped
2 shallots, chopped
2/3 cup water
1 chicken stock cube
2 teaspoons cornflour

Steps:

  • Mix together the egg whites and cornflour and then coat the chicken in that mixture.
  • Heat the oil in a pan and fry the coated chicken until golden and cooked through.
  • Drain the oil from the pan.
  • Blend together the black beans, garlic, ginger, chilli sauce, sesame oil, soy sauce, sherry, oyster sauce and sugar for 30 seconds or until smooth.
  • Pour in the pan and heat gently until it boils.
  • Stir in the water, stock cube and cornflour.
  • Add that into the sauce and stir until the sauce thickens.
  • Toss the chicken in the pan to coat.
  • When done, sprinkle with the shallots and red pepper.

Nutrition Facts : Calories 383.3, Fat 18.2, SaturatedFat 5, Cholesterol 116.2, Sodium 617.1, Carbohydrate 9.5, Fiber 1.2, Sugar 2.1, Protein 41.9

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From noteatingoutinny.com


CHICKEN IN BLACK BEAN SAUCE RECIPE - CHINESE - FEED YOUR SOLE
2021-11-19 Instructions. Mix together the cornflour, sesame oil and soy sauce for the chicken and then stir in the chicken pieces. In a large bowl, mix together all the sauce ingredients. If you are using dried black beans then add them to a small bowl and pour over boiling water. Leave for 5-10 minutes and then drain in a small sieve.
From feed-your-sole.com


CHICKEN WITH BLACK BEAN SAUCE RECIPE - BBC FOOD
Method. Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes. Add the garlic, chilli and chicken to the onion mixture and cook over a very ...
From bbc.co.uk


CHICKEN WITH BLACK BEAN SAUCE - ASIAN FOOD FIESTA
First, pour the Black beans that have been fermented into a large bowl. Fill the huge bowl halfway with water, then give it a brief rinse to get rid of any dirt or sand. It should only take 10 seconds to rinse, and then remove the black beans by hand, allowing the debris and dirt …
From asianfoodfiesta.com


CHICKEN WITH GARLIC BLACK BEAN SAUCE - THE DOMESTIC GODDESS …
To start, marinate the chicken with light soy sauce, sesame oil, white pepper, Shaoxing wine and garlic black bean sauce. Give the chicken a good stir so that all the chicken is coated with the sauce. Set this aside. Prep the remaining ingredients - shallots, garlic, chili and spring onion. Set these aside. Heat the wok and add some vegetable ...
From thedomesticgoddesswannabe.com


STIR FRY SPICY CHICKEN GREEN BEAN WITH BLACK BEAN SAUCE
Set chicken aside. In a wok add 2 Tablespoon of oil, white onions, minced ginger, minced garlic, black bean sauce, sherry cooking wine, water and stir-fry for several seconds. Add all of the vegetables. Next add oyster sauce, sugar, sesame seed oil, hot pepper sauce and stir-fry. To thicken the sauce, whisk together 1 Tablespoon of cornstarch ...
From sueandgambo.com


SPICY SLOW COOKER BLACK BEAN SOUP
Dried black beans are cooked all day in a slow cooker with chicken broth, canned jalapenos, cumin, chili powder and cayenne pepper.
From swal.aspirelactation.com.au


CHICKEN WITH BLACK BEAN SAUCE STIR FRY - CASUALLY PECKISH
2021-07-24 After about 5 minutes, stir through green onions. Stir fry for about 1 minute. Add brown onions and sugar snap peas. Continue to stir fry until chicken is cooked, about 3 minutes. Combine ½ tablespoon oyster sauce with ¼ cup of water, mix well and pour into the pan. Stir constantly for 1 further minute.
From casuallypeckish.com


SPICY BLACK BEAN SAUCE - CHINA SICHUAN FOOD
2014-09-19 Use slow fire to continue frying for 5~8 minutes. Add roasted peanuts, sesame seeds, chili pepper powder and Chinese five spice powder in. Mix well. Add sugar and light soy sauce in. Combine well. Remove from fire to cool down. Transfer to airtight container for around 1 or 2 days so all the ingredients can combine well.
From chinasichuanfood.com


SPICY CHICKEN IN BLACK BEANS SAUCE - RECIPE
Jul 13, 2012 - Spicy Chicken in Black Beans Sauce - Recipe. Looking for a hearty and spicy recipe? Spicy Chicken in Black Beans Sauce is a perfect choice to spice up your meals. A great chicken recipe that has a full body of flavor and is really easy to prepare. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


CHINESE BEEF IN SPICY BLACK BEAN SAUCE RECIPE - THE SPRUCE EATS
2021-11-26 Cut the beef into bite-sized chunks. Add the soy sauce and wine and then the cornstarch. Marinate beef for 20 minutes. While marinating beef, prepare the sauce and vegetables. In a small bowl, mix the soy sauce, sugar, chicken broth, and chile paste. In a separate small bowl, dissolve the cornstarch in the water. Set aside.
From thespruceeats.com


HUNAN CHICKEN WITH BLACK BEAN SAUCE - THESUPERHEALTHYFOOD
2022-06-29 It’s a type of fermented black beans or fermented black soybeans that are commonly used for making black bean sauce dishes, such as stir-fries and other wok-cooked dishes. The flavor of these fermented beans is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet.
From thesuperhealthyfood.com


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