Chicken And Zucchini With Spicy Black Bean Sauce Recipes

MEXICAN CHICKEN WITH ZUCCHINI, CORN, AND BLACK BEANS

Steps:

• To make spice mix, combine cumin, oregano, chili powder, and cayenne in a small bowl. Season chicken with 1 tsp spice mixture and ½ tsp salt; set remaining spice mixture aside.
• Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Working in batches so pan doesn't get crowded, cook chicken until browned and cooked through, flipping once, 4-5 minutes; remove to a plate.
• Add remaining 2 tsp oil and onion to pan; cook, stirring, until onion softens, 3-4 minutes. Add garlic and remaining spice mix; cook, stirring a few times, 1 minute. Add corn and zucchini to pan; cook, stirring often, until tender, 4 minutes. Stir in chicken and accumulated juices, beans, diced tomatoes and tomato sauce, and remaining 1 tsp salt; cover and simmer for 5 minutes for flavors to blend. Serve garnished with cheese and cilantro.
• Serving size: 1 cup

CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
• Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
• Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!

SPICY CHICKEN AND BLACK BEAN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chicken, red bell pepper, red onion, sour cream, cream cheese, taco seasoning, and salt together in a large bowl. Combine black beans, hot water, and cumin in a separate bowl; roughly mash with a fork until evenly mixed.
• Layer 3 tortillas into the bottom of a 9x9-inch baking dish. Top tortillas with 1/2 the salsa, 1/2 the black bean mixture, and 1/2 the chicken mixture. Repeat layering with remaining ingredients, ending with chicken mixture. Sprinkle casserole with mozzarella cheese.
• Bake in the preheated oven until top is golden, 30 to 35 minutes. Let stand 5 minutes before serving.

CHICKEN AND ZUCCHINI WITH SPICY BLACK BEAN SAUCE

Steps:

• In a mixing bowl add in the chicken, black bean, chili garlic, soy sauce, sugar, salt, wine, oil and cornstarch and mix well and set aside to marinade for 30 minutes.
• Trim of each end of the zucchinis and slice in half and slice the half lengthwise at a 45º and repeat this until done.
• Slice the onion and pepper into wedges and set aside with the zucchinis.
• Heat up a wok and lightly coat with oil and when the oil is smoking add in the chicken mixture and stir fry until the chicken is halfway done add in the zucchinis and combine together and add in the water and bring to a boil and when the sauce start to thicken add in the onion and pepper and mix well and turn off the heat and serve.

SPICY CHICKEN IN BLACK BEAN SAUCE

Steps:

• In a wok, heat peanut oil until just smoking. Add chicken and cook, stirring, until both sides are just beginning to brown, about 3 minutes. Deglaze wok with a splash of rice wine. Add leeks, ginger, and hot chili oil; and stir-fry for another minute. Add fermented black bean. Stir in soy sauce, water, and rice vinegar to coat chicken. Simmer until sauce is slightly thickened, about 2 minutes. Serve immediately with rice.

CHICKEN IN BLACK BEAN SAUCE

Steps:

• Combine cornstarch, soy, sherry, and 1 teaspoon water in a bowl.
• Stir and coat chicken with this mix, then add 1 1/2 teaspoons oil and marinate for 15 minutes.
• Prepare cooking sauce by mixing 1 tablespoon each soy sauce and cornstarch, 1/2 teaspoon sugar, and 1/2 cup chicken broth or water.
• Set aside.
• Heat wok or frying pan over high heat.
• Add 2 tablespoons oil when pan is hot.
• Add black bean sauce and garlic to hot oil.
• Stir-fry chicken in this mixture until opaque (roughly 3 minutes)- Remove from pan.
• Add 1 tablespoon oil.
• When hot, add and stir-fry peppers and onion for 40 seconds.
• Mix in 1 tablespoon water and cook 1 minute.
• Return chicken to pan and cook, stirring until sauce boils and thickens.

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.