Chicken In Garlic And Black Bean Sauce Recipes

GARLIC CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Mix the garlic, lemon and lime juices, lemon and lime zest, olive oil, honey and paprika in a large plastic bag (or a bowl). Whisk to blend.
• Add the chicken to the marinade and seal the bag (or place plastic wrap over the bowl).
• Refrigerate the chicken for 2 hours or it can stay in the fridge over night.
• Heat a grill over medium low heat
• Add the chicken and grill on each side for about 5 - 7 minutes or until the juices run clear and the chicken is no longer pink on the inside
• Heat the olive oil in a skillet
• Sautee the onion over low-heat for 5-7 minutes or until lightly golden
• Add the garlic and saute for another 1-2 minutes
• Transfer the onion and garlic mixture to a blender
• Add the jalapeno, cumin, black beans, chicken broth and cilantro
• Blend until the mixture is blended but there are still whole pieces of bean
• Return the mixture to the skillet and simmer on low heat for 3-5 minutes until heated through
• Grill or boil corn on the cob. (or heat through frozen or canned corn)
• Place all of the ingredients in a bowl and toss to combine.
• Add sea salt and freshly ground black pepper to taste (if desired).

CHICKEN IN GARLIC AND BLACK BEAN SAUCE

Steps:

• Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl. Stir in soy sauce, sugar, and 1 teaspoon salt. Add chicken; toss to combine. Let stand to marinate, about 20 minutes.
• Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain.
• Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl.
• Heat vegetable oil in a skillet over high heat. Add black bean sauce and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion and 1/2 teaspoon salt; cook and stir until soft, 3 to 4 minutes. Add marinated chicken; stir-fry until opaque and cooked through, 3 to 4 minutes. Stir in oyster sauce mixture; cook until heated through, 1 to 2 minutes. Cover and simmer until flavors blend, about 3 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

CHICKEN IN BLACK BEAN GARLIC SAUCE RECIPE

Steps:

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

CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE

Steps:

• For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
• For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
• In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
• Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
• Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
• For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
• For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
• Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE

Steps:

• Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
• Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.