This chicken in black bean sauce was so easy to make and was a great way to use leftover marinated chicken. I had leftover uncooked meat from the caramel chicken I’d made. I quickly cooked the chicken in a pan with a sauce I made with black bean paste, soy, fish sauce and chilli paste. I also made a quick fried rice with cabbage and eggs to go with it. Perfect Saturday night dinner it was.
Chicken in black bean sauce can be teamed with noodles or even plain rice. It depends on what you have in hand and what you’re in the mood for. Instead of ordering in that greasy and salty takeout Chinese food that make you bloated and weighed down, it’s better to make something quick like this. So satisfying and absolutely delicious.
Chicken – 150 gm boneless or about a cup of pieces
Oil – 2 tsp
Capsicum – 1 small cut into cubes
Green onions – for garnish
For the sauce:
Black bean paste – 2 tbsp
Soy sauce – 2 tsp
Fish sauce – 2 tsp (optional)
Chilli paste – 1 tsp (or 3 tsp of chilli sauce)
Ginger garlic paste – 1 tsp
Heat the oil and cook the chicken in it making sure the pieces turn brown on each side. It should take about 3 mins per side.
Add the capsicum and mix well.
Mix the ingredients for the sauce and pour into the chicken.
Add a splash of water and let it simmer for another 5-6 mins.
Once cooked garnish with spring onions and even sesame seeds if you’d like.
Serve with fried rice, noodles or plain rice.
For the rice:
I simply sauteed some cabbage and scrambled a couple of eggs with it. Tossed some leftover cooked rice and fresh basil, and mixed it all together.