Chicken with Black Beans
Description
Chicken breast chunks are smothered in a sauce of salty, fermented black beans, ginger, and garlic in this Malaysian Chinese favorite. Serve it over rice or your favorite vegetables.
Ingredients
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1 tablespoon light soy sauce
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1 tablespoon cornstarch
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1 teaspoon white sugar
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1/2 teaspoon ground black pepper
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1 1/2 pounds skinless, boneless chicken breast meat - cubed
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1/4 cup water
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2 tablespoons vegetable oil
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2 (2 inch) pieces fresh ginger, cut into matchsticks
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2 cloves garlic, minced
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1/4 cup fermented black beans, rinsed and mashed
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1 tablespoon white sugar
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2 red bell pepper, chopped
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2 green bell pepper, chopped
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4 green onions, cut into 1-inch pieces
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1 small carrot, sliced
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2 tablespoons oyster sauce
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1 teaspoon thick soy sauce
Directions
1
Whisk together light soy sauce, cornstarch, 1 teaspoon sugar, and pepper in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 10 minutes.
2
Heat water in a large skillet over medium-high heat until boiling. Quickly stir in chicken mixture and cook for 3 to 4 minutes; chicken will not be cooked through. Drain water and place chicken on a plate; set aside. Carefully wipe down the skillet.
3
Heat vegetable oil over medium heat. Cook and stir ginger and garlic in hot oil until fragrant, about 1 minute. Return chicken to the skillet and stir in black beans and 1 tablespoon sugar. Cook chicken, stirring occasionally, until no longer pink in the center, 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.