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Chicken in Black Bean Sauce

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PREP TIME
25 min
COOKING TIME
20 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Malaysian
Chicken in Black Bean Sauce
Ingredients
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds skinless, boneless chicken breast meat - cubed
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 2 (2 inch) pieces fresh ginger, cut into matchsticks
  • 2 cloves garlic, minced
  • 1/4 cup fermented black beans, rinsed and mashed
  • 1 tablespoon white sugar
  • 2 red bell pepper, chopped
  • 2 green bell pepper, chopped
  • 4 green onions, cut into 1-inch pieces
  • 1 small carrot, sliced
  • 2 tablespoons oyster sauce
  • 1 teaspoon thick soy sauce
Instructions
1
Combine soy sauce, cornstarch, sugar, and pepper in a large glass or ceramic container. Add the chicken and mix thoroughly to coat it evenly. Cover the container with plastic wrap and refrigerate for 10 minutes.
2
Heat water in a large skillet over medium-high heat until it reaches boiling point. Rapidly incorporate the chicken mixture into the skillet and cook for 3 to 4 minutes; the chicken will not be fully cooked. Drain the water and place the chicken on a plate, setting it aside for now. Clean the skillet thoroughly.
3
Heat vegetable oil in the skillet over medium heat. Cook and stir the ginger and garlic in hot oil until fragrant, approximately 1 minute. Return the chicken to the skillet and stir in black beans and an additional tablespoon of sugar. Cook the chicken, stirring occasionally, until it reaches a fully cooked state, about 10 minutes. Stir in red and green bell peppers, green onions, carrot, oyster sauce, and thick soy sauce. Cook and stir until heated through, about 1 minute.