Best 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 WITH BLACK BEAN SAUCE

Steps:

• Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.
• While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.
• In a small bowl, combine the cornstarch with the water and Set aside.
• Using a wok or large skillet, heat the 2 tablespoons oil. When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.
• Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.
• Remove the chicken from the marinade with a slotted spoon. Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
• Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion
• Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken. Serve immediately with cooked rice.

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!

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 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.

CUMIN CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Preheat broiler, if using. Wash and dry the chicken, and rub the breasts on both sides with cumin and coriander.
• Rinse and drain the beans.
• Turn on the food processor, and put garlic through feed tube. Wash, trim and seed the chili, add as much as you like to the food processor and process until finely chopped. Chop the tomatillos. Wash and chop the cilantro. Chop the onion and the green pepper.
• To the garlic and chili in the food processor add the beans, tomatillos, cilantro, onion, green pepper, lime juice, salt and pepper, and process until mixture is pureed.
• Prepare stove-top grill, if using. Broil or grill chicken, browning on both sides and cooking until chicken is no longer pink, about 10 minutes.
• Heat the bean puree in a pot slowly until warm.
• Place the bean puree in the middle of each of two dinner plates. Place the chicken on top, and top with mango salsa.

BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE

Steps:

• Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
• Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
• Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
• Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.

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.

CHICKEN WINGS WITH BLACK-BEAN SAUCE

Steps:

• Pat chicken wings dry, cut off and discard tips with a large heavy knife, and halve wings at joint.
• Stir together broth, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.
• Heat wok over high heat until a bead of water evaporates instantly. Pour in oil and swirl around side of wok to coat. Add chicken wings and pinch of salt and stir-fry, letting wings sit 5 to 10 seconds between stirs, until golden brown, 8 to 10 minutes. Add black beans, garlic, ginger, and red-pepper flakes and stir-fry 1 minute. Stir broth mixture, then add to wok, stirring to coat wings. Bring sauce to a boil, then reduce heat and simmer, covered, stirring occasionally, until wings are tender, about 15 minutes. Transfer to a shallow serving dish.