How to Make Chicken with Black Bean Sauce Stir-Fry: A Flavor Bomb for Your Dinner Table

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Chicken with black bean sauce stir-fry, a classic Cantonese dish, is a symphony of savory, salty, and subtly sweet flavors that will tantalize your taste buds. Tender chicken pieces coated in a rich, umami-packed sauce, it’s a dish that’s as satisfying to make as it is to devour.

Whether you’re a seasoned wok-wielder or just starting your culinary adventure, this recipe is your passport to stir-fry success.

The Magic of Black Bean Sauce: A Brief History

Black bean sauce, the heart and soul of this dish, has an intriguing history dating back centuries. Made from fermented black soybeans, it boasts a deep, savory flavor that’s both pungent and subtly sweet. “The fermentation process is key,” says Chef Lin, a renowned Cantonese chef. “It unlocks a unique depth of flavor you won’t find in any other ingredient.”

Ingredients: Gathering Your Culinary Arsenal

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 small onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 tablespoons black bean sauce (fermented black beans preferred)
  • 1/2 cup chicken broth
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Green onions, chopped, for garnish

Tools of the Trade: Equipping Your Kitchen

  • Large skillet or wok
  • Mixing bowls
  • Cutting board
  • Chef’s knife
  • Measuring spoons and cups

Step-by-Step Guide: Your Stir-Fry Journey Begins

  1. Marinate the Chicken: In a bowl, combine chicken, soy sauce, and 1 teaspoon cornstarch. Mix well and let it marinate for at least 15 minutes.

  2. Prepare the Sauce: In a separate bowl, whisk together black bean sauce, chicken broth, sugar, and black pepper. Set aside.

  3. Heat the Wok: Heat vegetable oil in a large skillet or wok over medium-high heat.

  4. Stir-Fry the Chicken: Add the marinated chicken to the hot wok and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.

  5. Sauté the Vegetables: Add onion, bell peppers, garlic, and ginger to the wok and stir-fry for 3-4 minutes until slightly softened.

  6. Combine and Simmer: Pour the prepared sauce mixture into the wok with the vegetables. Bring to a simmer and cook for 2-3 minutes.

  7. Thicken the Sauce: Add the cornstarch slurry to the sauce and stir continuously until the sauce thickens.

  8. Final Touches: Return the cooked chicken to the wok and toss to coat in the sauce. Garnish with chopped green onions and serve hot.

Article by Family Cuisine

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