Chinese Black Bean Garlic Sauce is an extraordinary blend of umami-rich flavors that forms the heart of many delectable dishes in traditional Chinese cuisine. Rooted in the culinary heritage of the Sichuan region, this sauce is celebrated for its bold, aromatic, and earthy profile. It’s no surprise, then, that “Stir-Fried Chicken with Chinese Black Bean Garlic Sauce” stands out as a testament to the rich traditions of Chinese cooking.
At the core of this dish lies fermented black bean paste, also known as “douchi” in Mandarin. This ingredient, made by fermenting black soybeans, is a staple in Chinese pantries. It boasts a pungent aroma and a highly savory, slightly salty flavor that enhances the natural depth of stir-fries, braises, and sauces. Fermentation amplifies the beans’ umami essence, making them an invaluable contributor to the robust character of the Black Bean Garlic Sauce. Adding minced garlic to the mix introduces its signature aromatic touch, cutting through the richness and creating a balance that delights the taste buds.
This dish, however, isn’t just about the sauce—it’s also a celebration of texture and freshness. The use of boneless chicken thighs ensures a tender yet juicy bite, while bell peppers and snap peas lend their crunchy textures and vibrant colors, making the dish as visually appealing as it is flavorful. The interplay of tender cooked meat and crisp vegetables represents the harmony often sought in Chinese cuisine.
Beyond the ingredients, the cooking technique employed here is quintessentially Chinese: stir-frying. This fast and high-heat cooking method preserves the integrity of the vegetables, creating a caramelized exterior on the meat, while locking in its natural juices. The result is a dish that is fresh, dynamic, and packed with layers of flavor.
The roots of stir-frying trace back to the practice of wok cooking, which has become synonymous with Chinese kitchen culture. The wok’s distinct shape aids in evenly distributing heat and creating the signature smokiness, known as “wok hei” or “breath of the wok,” a hallmark of authentic stir-fried dishes.
Furthermore, the addition of complementary seasonings like oyster sauce, a touch of sugar, and chicken stock elevates the dish while unifying all components. Oyster sauce’s sweetness and richness pair beautifully with the slightly acidic black bean paste, resulting in a complex, well-rounded sauce enveloping every bite.
This recipe reflects a sense of adaptability and resourcefulness that is a hallmark of Chinese cuisine. It can be tailored to individual tastes—whether it’s spicing things up with white pepper, swapping chicken with tofu for a vegetarian twist, or using tamari to make it gluten-free. The versatility of the dish reflects its global appeal.
In creating “Stir-Fried Chicken with Chinese Black Bean Garlic Sauce,” I sought to honor the traditions of Sichuanese cooking while making the recipe accessible to home cooks seeking to explore the world of Chinese flavors. Each bite embodies a piece of history, a love for bold tastes, and a commitment to fresh, nourishing ingredients. It’s not just a meal—it’s an immersion into the heart and soul of Chinese culinary artistry.
Stir-Fried Chicken with Chinese Black Bean Garlic Sauce
Ingredients
Marinade and Chicken
- 500 grams boneless chicken thighs cut into 1-inch pieces
- 2 tablespoons soy sauce light soy sauce preferred
- 1 tablespoon cornstarch
- 1 ½ tablespoons rice wine Shaoxing wine, or dry sherry
Stir-Fry
- 2 tablespoons vegetable oil divided
- 3 cloves garlic minced
- 1 tablespoon fermented black bean paste found in Asian grocery stores
- 1 cup green pepper sliced, any color
- 1 cup snap peas strings removed
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- ½ cup chicken stock low-sodium, or water
Garnish
- 2 tablespoons green onions sliced, for garnish
Instructions
- Marinate the chicken. In a medium bowl, combine chicken pieces, soy sauce, cornstarch, and rice wine. Stir to coat thoroughly and allow to marinate for at least 15 minutes to tenderize and infuse flavor.
- Prepare the stir-fry. Heat 1 tablespoon of vegetable oil in a large wok over high heat. Once the oil is shimmering, add the marinated chicken. Stir-fry for about 4-5 minutes, or until the chicken turns golden brown on the outside, yet remains juicy within. Remove and set aside.
- Aromatic base. In the same wok, add the remaining tablespoon of vegetable oil. Add minced garlic and stir quickly for 30 seconds until fragrant, but not burnt. Introduce the black bean paste, gently stirring for a further 30 seconds to release its bold, aromatic elements.
- Combine vegetables and chicken. Add bell peppers and snap peas, tossing continuously with the aromatic mixture for 2-3 minutes until the vegetables are tender-crisp and vibrant in color. Return the chicken to the wok, mixing everything vigorously.
- Finishing touch. Stir in oyster sauce, sugar, and chicken stock, ensuring all ingredients are coated well and the sauce evenly distributed. Allow to simmer for a further 2 minutes, melding flavors into a harmonious blend. Remove from heat and garnish with sliced green onions before serving.