Black Bean Chicken
Black Bean Chicken
Savory, saucy, and seriously addictive.
Serving
2
Preparation Time
30 mins
Ingredients:
- 250g boneless chicken thigh (or breast), cut into bite-sized pieces
- 5 tbsp light soy sauce
- Me Soo Yum Umami Black Bean Sauce– 3 tbsp
- Me Soo yum Og Chilli Garlic Stir Fry Sauce– 2 tbsp
- ½ tsp sesame oil
- 2 tsp cornstarch
- ¼ tsp black pepper (Optional)
- 2 tbsp cold pressed oil
- 1 onion, sliced
- 1 bell pepper (capsicum), deseeded and sliced
- 2 scallions (spring onions), roughly chopped
- Garlic, diced- 6 cloves
- Ginger, diced- 1 inch
- Salt (Adjust as per taste)
- 60 ml water
Directions:
Step 1:
Marinate the Chicken:
- Mix chicken pieces with soy sauce, sesame oil, cornstarch, and pepper.
- Let it sit for 10 minutes for tenderness.
Step 2:
Cook the Chicken:
- Heat cold- pressed oil in a wok over high heat. Sear marinated chicken 2 min, toss and cook another 2 min until golden-brown.
- The chicken shouldn’t be fully cooked yet. Take the chicken out on Kitchen paper or thick tissues.
Step 3:
Stir-fry Veggies:
- Add the mushrooms, onion and bell pepper if using.
- Stir-fry until mushrooms softens but retain some bite and moisture—about 2–3 minutes.
Step 4:
Combine & Finish:
- Add the Me Soo Yum Umami Black Bean Sauce, Me Soo Yum Og Chilli Garlic Stir Fry Sauce, and 60 ml water to the wok.
- Stir-fry until the chicken is cooked and the sauce thickens. Toss in scallions and serve hot with steamed rice.
