Stir-fried Chicken with Black Bean Sauce and Bell Peppers豉椒雞球
A classic Cantonese stir-fry featuring tender chicken thigh cubes wok-tossed with vibrant bell peppers and a savory fermented black bean sauce.
01Ingredients
- 300g boneless, skinless chicken thigh, cubed
- 1 tbsp Shaoxing wine
- 1 tsp soy sauce
- 0.5 tsp sugar
- 0.5 tsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp vegetable oil (for marinade)
- 1 red bell pepper, deseeded and cut into chunks
- 1 green bell pepper, deseeded and cut into chunks
- 0.5 medium onion, cut into chunks
- 2 cloves garlic, minced
- 1 cm ginger, minced
- 1 tbsp fermented black beans, rinsed and lightly crushed
- 2 tbsp vegetable oil (for stir-frying)
- Sauce:
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 0.25 tsp white pepper
- 2 tbsp water
Nutrition (per serving)385kcal
- Protein32.5g
- Carbs15.8g
- Fat19.2g
Fiber 2.1 gSodium 958 mg
02Steps
- Marinate chicken: In a bowl, combine chicken thigh cubes with Shaoxing wine, soy sauce, sugar, sesame oil, cornstarch, and vegetable oil. Mix well and let it marinate for 15 minutes.
- Prepare sauce: In a small bowl, whisk together oyster sauce, soy sauce, sugar, white pepper, and water. Set aside.
- Stir-fry chicken: Heat vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until lightly browned and cooked through, about 3-4 minutes. Remove chicken from wok and set aside.
- Stir-fry aromatics and vegetables: In the same wok, add a little more oil if needed. Add minced garlic, minced ginger, and fermented black beans. Stir-fry for 30 seconds until fragrant. Add bell peppers and onion chunks, stir-fry for 2-3 minutes until slightly tender-crisp.
- Combine and finish: Return the cooked chicken to the wok. Pour in the prepared sauce. Stir-fry quickly for 1-2 minutes until the sauce thickens and coats all ingredients evenly. Serve immediately.
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