Black Bean Chicken Stir-Fry with Green Peppers

Recipe Collection: Dinner

Black Bean Chicken Stir-Fry with Green Peppers elevates your weeknight dinners with a quick and flavorful Chinese dish. This non-vegetarian recipe features tender chicken and crisp green peppers coated in a rich black bean sauce, enhanced by the nutty aroma of toasted sesame oil. Perfect for serving over steamed rice, this dish is versatile enough for any meal.

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Overview

This dish is a delightful take on a classic Chinese favorite, featuring tender chicken and vibrant green peppers enveloped in a rich black bean sauce. The toasted sesame oil adds a nutty depth, while fresh cilantro brightens the dish. Perfectly paired with a bed of steamed rice, this stir-fry is a quick and satisfying meal that will transport your taste buds straight to a bustling Chinese kitchen.

Diet Type

Non-Vegetarian

Allergies

Soy

Cuisine

Chinese

Serving Size: 4

Cooking Time: 45 minutes

Ingredients

• 2 Tablespoons (tbsp) toasted sesame oil
• 4 Whole garlic cloves, sliced
• 4 Tablespoons (tbsp) black bean sauce
• 0.5 Teaspoon (tsp) kosher salt
• 0.75 Pounds (lb) skinless, boneless chicken breast, diced
• 1 Cube chicken bouillon
• 0.5 Cups boiling water
• 1 Large onion, sliced
• 1 Bunch green onions, minced
• 2 Whole green bell peppers, diced
• 1.5 Tablespoons (tbsp) dark soy sauce
• 1 Teaspoon (tsp) black pepper, ground
• 2 Teaspoons (tsp) cornstarch
• 3 Tablespoons (tbsp) water
• 4 Tablespoons (tbsp) fresh cilantro, minced

Steps

1. Heat a wok over medium heat until hot. Add the toasted sesame oil and heat for about 30 seconds.
2. Stir in the sliced garlic and black bean sauce, seasoning with kosher salt.
3. Add the diced chicken to the wok and cook, stirring frequently, until the chicken is cooked through and golden brown.
4. Dissolve the chicken bouillon cube in 0.5 cups of boiling water and pour into the wok. Cover the wok, and let it simmer for 6 minutes to infuse the flavors.
5. Add the sliced onion, minced green onions, and diced bell peppers to the wok. Season with dark soy sauce and ground black pepper. Cover and cook for an additional 8 minutes, allowing the vegetables to soften and absorb the sauce.
6. Dissolve the cornstarch in 3 tablespoons of water and stir it into the wok, stirring continuously until the sauce thickens to your desired consistency.
7. Finally, stir in the minced fresh cilantro for a burst of freshness.
8. Serve hot over a bed of steamed rice, garnished with additional cilantro if desired.

Enjoy this savory and aromatic dish that combines the perfect balance of flavors and textures, making it a guaranteed 5-star meal!