Chicken with Black Bean Sauce and Chilli

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Prep Time20

Cook Time20

Course: Main Course

Cuisine: Chinese

Keyword: black bean sauce, chicken breast, red onion, red pepper

Servings: people

Calories: 363kcal

Author: Chief Cook and Bottle Washer

25 g Ginger julienned or finely chopped, either works
3 cloves Garlic finely chopped
3 Chillies red woks best, add more or less to suit your own taste
2 Peppers we use red and yellow because that was what we had, but any colour would work
1 large Red Onion finely sliced
4 tbsp Oil we tend to use rapeseed oil
500 g Chicken Breast, brined brine the chicken by putting a tablespoon of salt in a bowl, add the chicken and the water and stir well. This will make a much more tender end result
1 tbsp Black Bean Sauce fermented black beans, not just black beans in water
2 tbsp Light Soy Sauce
2 tbsp Dark Soy Sauce
½ tsp Black Pepper freshly ground
2 tsp Sugar
2 tbsp Shaoxing Rice Wine
2 tsp Sesame Oil

Heat a wok and, when smoking hot, add the oil and then add the garlic, chillies and ginger and stir fry until it is fragrant
Add the chicken and stir fry until it is sealed on all sides
Add the black bean sauce and the soy sauce and continue to stir fry for 20 seconds before adding the dark soy sauce and the pepper. Next add the sugar and the shaoxing rice wine. Cook, covered, over a low heat for 10 minutes
Turn the heat up to high and add the onion and the peppers. Add a little more dark soy sauce for colour and serve. This will keep warm in the oven if you are cooking other dishes!