Fried Chicken Sauce

This quick and flavorful stir-fry features tender chicken breast strips simmered in a rich, salty black bean garlic sauce. The dish balances the umami depth of fermented black beans with the fresh crunch of snow peas and aromatic ginger. It is a perfect weeknight dinner that comes together in under thirty minutes, offering a satisfying contrast between the soft chicken and crisp vegetables. Ideal for serving over steamed rice, this recipe brings authentic Chinese home-cooking flavors to your table without requiring hard-to-find ingredients.

Cooking Method: Frying, Stewing, Stir Frying

Cuisine: Chinese

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 1499.2

Dietary: Gluten-free

Description

This quick and flavorful stir-fry features tender chicken breast strips simmered in a rich, salty black bean garlic sauce. The dish balances the umami depth of fermented black beans with the fresh crunch of snow peas and aromatic ginger. It is a perfect weeknight dinner that comes together in under thirty minutes, offering a satisfying contrast between the soft chicken and crisp vegetables. Ideal for serving over steamed rice, this recipe brings authentic Chinese home-cooking flavors to your table without requiring hard-to-find ingredients.

Ingredients

2 Skinless chicken breast fillets (about 1 lb / 450g), cut into strips
2 tablespoons grated ginger
2 tablespoons cornstarch
2 tablespoons oil
4 shallots, diced
1 clove garlic, minced
2 tablespoons black bean and garlic sauce
1/2 cup chicken stock
2 teaspoons sugar
1 cup snow peas (optional)

Directions

1
Combine the chicken strips with grated ginger and cornstarch in a bowl. Toss until the chicken is evenly coated and set aside to marinate for 10 minutes.
2
Heat the oil in a wok or large skillet over medium-high heat.
3
Add the diced shallots and minced garlic to the hot oil. Stir-fry for 30 seconds until fragrant.
4
Add the marinated chicken to the wok. Stir-fry for 2-3 minutes until the chicken is no longer pink.
5
Stir in the black bean and garlic sauce and cook for another 30 seconds to release the flavors.
6
Pour in the chicken stock and add the sugar. Bring the mixture to a boil.
7
Reduce the heat to low and simmer for 3 minutes, allowing the sauce to thicken slightly.
8
Add the snow peas if using. Cook for another 2 minutes, or until the snow peas are tender-crisp.
9
Remove from heat. Sprinkle with Sichuan pepper if desired. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1499.2kcal

% Daily Value *
Total Fat 69.0g107%
Saturated Fat 11.6g58%
Cholesterol 109.2mg37%
Sodium 104.7mg5%
Total Carbohydrate 172.6g58%
Dietary Fiber 3.7g15%
Sugars 28.7g
Protein 40.0g80%

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

Note

For a vegetarian version, substitute the chicken with 6 fresh shiitake or 8 dried black Chinese mushrooms. If using fresh mushrooms, discard stems and dice caps. If using dried, soak in warm water for 15 minutes, drain, discard stems, and dice. Add mushrooms in step 3 instead of chicken.

If using whole salted black beans instead of prepared sauce, soak the beans in hot water for 30 minutes. Rinse, drain, and roughly mash them before adding to the dish.

Add 1 tablespoon of rice wine or sake to the sauce for extra depth of flavor.

Keywords: chicken, black bean, stir fry, chinese, sauce, ginger, snow peas, garlic, quick dinner, wok, umami, protein, weeknight meal, cornstarch, shallots

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-sauce-25/