Chicken in Black Bean Sauce
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Chinese
Ingredients/ Συστατικά
  • 700 gr. / 25 oz. Chicken cut in thin strips
  • For the Marinade
  • 1 tbsp oyster sauce
  • 3 tbsp flour
  • 1 egg
  • 1 orange pepper, sliced
  • 1 yellow pepper, sliced
  • 2 small zucchinis, julienned
  • 1 carrot, julienned
  • 200 gr. / 7 oz. White mushrooms, sliced
  • 2 fresh garlics, sliced
  • 1 scallion, sliced
  • 1 small onion, sliced
  • Fresh ginger about 2cm, shredded
  • ⅓ cup chicken stock
  • For the Black Bean Sauce
  • 3 tbsp less sodium soy sauce
  • 2 tbsp brown sugar
  • 3 tbsp orange juice
  • 3 tbsp black bean sauce
  • Sesame oil for frying the chicken
  • Basmati rice as side dish
Instructions/ Εκτέλεση
  1. An hour before the cooking in a bowl add the chicken pieces, the egg, the oyster sauce and the flour.
  2. Mix to incorporate everything and place it covered in the fridge.
  3. When you are ready to prepare it, take the chicken out of the fridge and set aside.
  4. In a bowl mix all the ingredients for the sauce and set aside.
  5. In a wok or a deep pan pour about ⅓ cup of sesame oil in medium/high heat.
  6. Fry the chicken pieces in batches.
  7. Remove them and set them aside.
  8. Clean with a paper towel the wok and bring it again on the stove.
  9. Add about 3 to 4 tbsp of sesame oil and throw the onion along with the mushrooms and sauté until they are soft and somewhat brown.
  10. Add the carrots and the peppers and continue to sauté until they start to soften.
  11. Add the zucchinis, the scallion and the garlics and continue to sauté until they start to soften too.
  12. If you do not have such large wok or skillet you can make them in steps removing after each step the vegetables that are ready.
  13. If you do it in steps add all vegetables in the wok and pour the chicken stock.
  14. Boil for a minute or two until it starts to evaporate and throw the chicken too.
  15. Pour the sauce ingredients and stir gently to cover the chicken and vegetables.
  16. Let it boil until the sauce starts to thicken.
  17. If it is too liquid dissolve 1 tbsp of corn starch in 1 tbsp cold water and pour it in the wok.
  18. The sauce will thicken.
  19. Serve over basmati rice or noodles or even pasta.
Recipe by Culinary Flavors at