Stir-Fried Chicken With Black Beans

Ingredients for Stir-Fried Chicken With Black Beans

• 2 tablespoons fermented black beans

• 2 tablespoons rice wine, dry sherry, or white wine

• 60ml peanut or neutral oil, like grapeseed or corn

• 2 tablespoons minced garlic

• 1 tablespoon grated fresh ginger

• 160g sliced onion

• 450g boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry

• 40g chopped spring onion, plus more for garnish

• 1 teaspoon sugar (optional)

• 2 tablespoons soy sauce

• Salt and freshly ground black pepper

• 60ml chicken or vegetable stock, white wine, or water

• 1 tablespoon dark sesame oil

Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.

Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink colour, 3 to 5 minutes.

Turn the heat down to medium, add the spring onion, and toss. Return the onion to the pan and add the sugar if you’re using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with spring onion, and serve.

You can throw almost anything you like into a stir-fry, but these are some of my favourites; some require a trip to an Asian market, but many will be in your pantry.

1. Add 1 tablespoon or more of bottled hoisin, plum, oyster, or ground bean sauce with the soy sauce.

2. Add 1/4 teaspoons or more Vietnamese-style chilli paste, chilli and black bean paste, or chilli-garlic paste with the liquid.

3. Add 1 teaspoon dark sesame oil with the soy sauce. A tablespoon or so of toasted sesame seeds is also good, alone or with the oil.

4. Toss the chicken chunks with 1 tablespoon curry powder or five-spice powder.

5. Toss in 80 to 150g raw or roasted cashews or peanuts when you return the vegetables to the pan.

6. Omit the stock or water and add 120 to 240ml coconut milk along with the soy sauce.

7. Add 240ml chopped fresh tomato when you return the vegetable to the pan.

8. Replace half the soy sauce with nam pla (Thai fish sauce) or freshly squeezed lime juice or vinegar.

9. Add 1 cup mung bean sprouts when you return the vegetables to the pan.

10. Add 80g chopped shallot with the chicken.

11. Use snow peas, mushrooms, or other quick-cooking vegetables, alone or in combination, in addition to or in place of other vegetables.

12. Stir in 60ml cooked grains (like barley, wheat berries, buckwheat, or quinoa) when you return the vegetables to the pan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.