Chicken in black bean garlic sauce
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Here’s a simple stir-fry that uses black bean garlic sauce, a staple in Cantonese cooking. The beans are fermented with salt and added to garlic to make a paste-like sauce.
In this recipe, fish filets may be substituted for the chicken. And don’t feel you have to use peppers and onions; diced carrots and celery work well too.
As with most Chinese dishes, white rice is the perfect accompaniment.
Combine, black bean garlic sauce, oyster sauce and sugar and set aside.
Heat oil in skillet over medium-high heat and saute garlic until light brown, about 2 minutes. Stir in red and green bell peppers, white onion and green onions. Cook until white onions start to turn translucent, 1 minute.
Add chicken and cook until no longer pink, stirring occasionally, about 3 to 4 minutes. Add black bean garlic sauce mixture and pepper and mix well. Cook until chicken is cooked through, about 3 to 4 more minutes. Garnish with chopped green onions.
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