Chicken and green peppers in black bean sauce
This tasty Chinese recipe is delicious and easy to make. It uses easy to find ingredients and served with rice, is a complete meal.
Recipe review
Take away taste, at home
5/5 This is better than any takeaway as it does not have that gloopy texture that most takeaway Chinese foods tends to have. Jerry, aka Chef (talk)
| Chicken and green peppers in black bean sauce | |
|---|---|
 |
| Chicken in black bean sauce with brown rice and chives | |
| Servings: | Serves 2 |
| Calories per serving: | 379 |
| Ready in: | 45 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 23rd June 2013 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 chicken breasts
- 1 tablespoon vegetable oil
- 2 teaspoons sesame oil
- 2 cloves garlic, finely chopped
- 1 tablespoon Chinese fermented black beans
- 4 large shredded spring onions (scallions) chopped diagonally
- 2 teaspoons cornflour
- 1 fresh chili, chopped finely
- 5 fl oz water or chicken stock
- 1 green bell pepper
- 2 slices ginger, chopped
- 1 tablespoon rice wine or dry sherry
- ½ teaspoon salt
Method
- Cut the chicken into small cubes, mix with the marinade and leave for 30 minutes
- Mix the cornflour with a little of the water or stock
- At the same time, soak the salted Chinese fermented black beans in enough water to cover
- Chop the pepper into chunks the same size as the chicken
- Heat the oil in a wok, add the ginger and garlic stir-fry for a minute
- Add the onions and chili, stir-fry for a few minutes
- Put the chicken and marinade mix in the wok and fry for about 4 to 5 minutes
- Add the peppers and fry for a further minute
- Stir in the beans and their liquid, together with the cornflour, stir often whilst bringing to the boil
- Reduce to a simmer and cover for 5 minutes
- Add the sesame oil and serve
Serving suggestions
Serve hot with plain rice, brown rice or noodles
Notes
The version I did for these photos don't quite match the recipe that I normally make but I thought best to leave the recipe as is, and make my excuses here.
When shopping, the red peppers looked better than the green so I switched colours. I couldn't get bottled or canned Chinese fermented black beans in the supermarket, but I did find the Amoy mix as in the photo. I used slightly more than half the packet without any soaking.
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