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black bean chicken stir fry with green pepper and onion in a wide horizontal shot, dark savory sauce coating the chicken, served in a dark bowl over rice, topped with green onion, on a moody slate surface, natural light, shallow depth of field, landscape orientation

Black Bean Chicken Stir Fry

Evening meal upgrade easy and umami packed! Savory chicken coated in a thick, fluffy black bean sauce combined with rich garlic, oozing with flavor! Balanced with bell peppers and onions to give you that crunch!
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs sliced
  • 2 tbsp fermented black bean sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 4 cloves garlic minced
  • 1 green bell pepper chopped
  • 1/2 yellow onion chopped

Method
 

  1. Stir the black bean sauce, soy sauce, rice wine, sugar, and cornstarch with 1/4 cup water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, bell pepper, and onion and stir-fry 3 minutes.
  4. Add the garlic and cook 30 seconds until fragrant.
  5. Return the chicken, pour in the sauce, and toss until thick and glossy, about 2 minutes.
  6. Serve over rice.

Notes

Black bean sauce is salty, so taste before adding any extra soy.