When my parents first started going to Chinese restaurants, we would always end up ordering the same 3 dishes: sweet and sour pork, beef broccoli, and cashew chicken along with hot and sour soup. In other words, dishes that were modified in America by Chinese chefs to cater to the American palate. Chicken with Black Bean sauce is not one of those dishes. Whereas Beef Broccoli and Cashew Chicken were both first created in America, chicken with black bean sauce is a dish that originated in China during ancient times and is worthy to give it’s savory flavor a try. The garlicky saltiness of the fermented black soy beans leaves a lasting impressions that you are bound to savor and look forward to the next time you try this dish.
Ingredients:
- 2 Tbsp Oil
- 4 Boneless Skinless Chicken Thighs $1.22
- 4 Tbsp Black Bean Sauce $1.00
- 1 Tbsp Oil
- 1 Onion, peeled and cubed $0.63
- 1 Green Bell Pepper, Cubed $0.50
- 1 Red Bell Pepper, cubed $0.50
- 1 cup chicken stock $0.01
Total: $3.85
Full Video Tutorial
- Chop onion and bell peppers into about 1 inch cubes
- Cut chicken into about 1 inch cubes
- Heat the pan on high. Once hot add about 2 Tbsp oil. Let the oil get hot
- Place the chicken in the hot oil and then add 4 Tbsp black bean sauce. Cook till cooked through, about 4 minutes stirring occasionally.
- Remove the chicken from the pan and set aside
- Add 1 Tbsp oil to the pan and let it get hot
- Add onions and bell peppers and stir fry till the onion begins to caramelize, (turn brown slightly)
- Add chicken with black bean sauce back in. Add 1 cup of chicken stock, bring to a boil, reduce heat to a simmer and let cook for about 6 minutes till the vegetables are tender.
- Serve over rice.
Kitchen Items used in this recipe
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| Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
