Go Back

Black Bean Garlic Chicken

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

For the chicken

  • 1 chicken breast (washed and cut into cubes or strips) / vegan chicken / tofu
  • 1 ½ tsp of cornstarch
  • 1 ½ tbsp of water
  • 1 ½ tsp of light soy low sodium
  • 1 tbsp of peanut/sunflower oil
  • ½ tsp sesame oil
  • a pinch of black pepper

For the dish

  • the cooked chicken (see above) see above
  • 1 small white onion cut into squares
  • 1 tsp of grated ginger
  • half of a red bell pepper (cut into squares) cut into squares
  • half of a green bell pepper (cut into squares) cut into squares
  • 2 spring onions cut into 4 cm pieces
  • a few slices of red chili (use as little or as much as you want) use as little or as much as you want
  • 2 tbsp of peanut/sunflower oil
  • 1 tbsp of Black Bean Garlic Sauce I used Lee Kum Kee. This sauce already has garlic in it
  • ½ tbsp Shaoxing wine or Rice Wine Vinegar
  • 1 tsp of sugar
  • 1 ½ tbsp water
  • the remaining of the chicken marinade

Instructions

  • In a wok pan cook the chicken in 2 tbsp oil on medium heat. Once cooked, remove the chicken and set this aside (don't throw away the chicken juices and marinade).
  • To the same wok pan, add the onion, peppers and ginger. Stir well and after 3 minutes add the cooked chicken. Toss and turn and after 3 minutes move the mixture to the other side of the wok pan. Then add the bean paste, water, sugar, vinegar and remaining of the chicken juices + marinade. Mix the liquids until it becomes saucy, then combine it with the onions, peppers and chicken. Stir for another 3-5 minutes, add the spring onions and turn off the heat. Serve immediately!
  • Serve the Black Bean Garlic Chicken over cooked / fried rice, over noodles or in a wrap. Either way enjoy!TIP:- Use vegan chicken or a firm tofu to veganize this dish!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.