Black Bean Stir-Fry
A satisfying chicken built around boneless chicken thighs, sliced, fermented chinese black beans, rinsed and fresh hot chiles, sliced β roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and wok. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Lightly mash the rinsed black beans with the flat of a knife to release their aroma, then combine them with the garlic and ginger in a small bowl.
- In another bowl, stir the chicken stock, soy sauce, sugar, and cornstarch together to make a smooth sauce and set it aside.
- Heat the neutral oil in a wok or large skillet over high heat until shimmering, then add the sliced chicken in a single layer and stir-fry for 3 to 4 minutes until lightly browned.
- Push the chicken to the side, add the black bean, garlic, ginger, and sliced chiles to the center, and stir-fry for about 30 seconds until fragrant.
- Pour in the sauce mixture and toss everything together, cooking for 2 to 3 minutes until the sauce thickens and clings and the chicken is cooked through to an internal temperature of 74 C / 165 F.
- Add the scallion segments, stir for another 30 seconds until just wilted, finish with a drizzle of sesame oil, and serve hot over steamed rice.
You'll use: Frying pan / skillet Β· Wok Β· Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
Tips & common questions
How long does Black Bean Stir-Fry take to make?
About 65 minutes from start to finish β an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Black Bean Stir-Fry is an original recipe developed in-house by Consomee. Photo: Abalone & Asparagus, Stir-Fried with Black Bean Sauce (207804042).jpg by Naotake Murayama from Los Altos, CA, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.