Chicken In Black Bean Sauce

This quick and flavorful dish features tender chicken breast pieces coated in a rich, savory sauce made with fermented black beans, garlic, and fresh ginger. The combination of soy sauce, sherry, and a touch of chili paste creates a deep, complex umami flavor that pairs perfectly with the mild sweetness of the chicken. The cornstarch slurry ensures a glossy, silky texture that clings to every bite. Ideal for a weeknight dinner, this recipe comes together in under thirty minutes using simple pantry staples. Serve it hot over steamed jasmine rice or with stir-fried vegetables for a complete, satisfying meal that brings authentic Asian-inspired flavors to your home table without the hassle.

Cooking Method: Boiling, Microwave

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 444.8

Description

This quick and flavorful dish features tender chicken breast pieces coated in a rich, savory sauce made with fermented black beans, garlic, and fresh ginger. The combination of soy sauce, sherry, and a touch of chili paste creates a deep, complex umami flavor that pairs perfectly with the mild sweetness of the chicken. The cornstarch slurry ensures a glossy, silky texture that clings to every bite. Ideal for a weeknight dinner, this recipe comes together in under thirty minutes using simple pantry staples. Serve it hot over steamed jasmine rice or with stir-fried vegetables for a complete, satisfying meal that brings authentic Asian-inspired flavors to your home table without the hassle.

Ingredients

1 pound Boneless chicken breasts
2 tablespoon Dry sherry
1 tablespoon Soy sauce
2 teaspoon Sesame oil
1 Sauce------------
1/2 cup Chicken stock
2 teaspoon Cornstarch
1/2 teaspoon Sugar
1 teaspoon Soy sauce
1 teaspoon Hot chili paste
1 tablespoon Vegetable oil
2 ea Cloves garlic
2 teaspoon Minced fresh ginger
2 tablespoon Fermented black beans

Directions

1
Cut the boneless chicken breasts into 3/4-inch pieces.
2
In a 4-cup microwave-safe casserole dish, combine the dry sherry, 1 tablespoon of soy sauce, and sesame oil.
3
Toss the chicken pieces in the marinade until evenly coated, cover, and set aside to marinate while preparing the sauce.
4
In a small bowl, whisk together the chicken stock, cornstarch, 1 teaspoon of soy sauce, sugar, and hot chili paste until smooth; set aside.
5
Mince the garlic cloves and measure out the ginger and fermented black beans.
6
Microwave the marinated chicken, covered, on high for 4 to 6 minutes, stirring twice during cooking, until the chicken is opaque and tender.
7
Let the chicken stand covered while you prepare the sauce.
8
In a 2-cup glass measure or microwave-safe bowl, microwave the vegetable oil on high for 1 minute or until hot.
9
Stir in the minced garlic, ginger, and fermented black beans into the hot oil.
10
Microwave the oil mixture, uncovered, on high for 1 minute or until fragrant.
11
Stir the reserved stock mixture into the garlic and bean mixture until smooth.
12
Microwave the sauce mixture on high for 1 1/2 to 3 minutes, stirring once halfway through, until it comes to a boil and thickens.
13
Drain any excess liquid from the cooked chicken.
14
Pour the hot black bean sauce over the chicken, stir gently to combine, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 444.8kcal

% Daily Value *
Total Fat 14.7g23%
Saturated Fat 3.4g17%
Cholesterol 123.2mg42%
Sodium 474.7mg20%
Total Carbohydrate 27.7g10%
Dietary Fiber 2.7g11%
Sugars 1.3g
Protein 48.6g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, black bean sauce, fermented black beans, stir fry, garlic, ginger, soy sauce, sherry, sesame oil, chili paste, cornstarch, umami, quick dinner, asian inspired, microwave recipe, protein, easy cooking, weeknight meal, savory, tender chicken

Read it online: https://www.chefs-mate.com/recipe/chicken-in-black-bean-sauce/