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Chicken in black bean garlic sauce

Time45 minutes
YieldsServes 3 to 4
Chicken in black bean garlic sauce
(Genaro Molina / Los Angeles Times)
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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.

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1

Combine, black bean garlic sauce, oyster sauce and sugar and set aside.

2

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.

3

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.