Chicken Black Bean Sauce with Jalapeno
I first tried Chicken Black Bean in San Francisco on a trip back in 1998 at a fantastic Chinese Restaurant in Chinatown. Unfortunately I don’t remember the name or location; I would love to go back! Black Bean goes well with, Chicken, pork, shrimp, squid, fish, green beans, broccoli and many more. This stir fry is very easy and cooks quite fast. Most restaurants precook the the meat and add it to vegetables and sauce. This recipe has you cooking the chicken and using the juice from the chicken as the sauce with Black Bean Paste. I have finally figured out how to have juicy tender chicken and crisp vegetables. This recipe works the same way for all meat ingredients. With Vegetarian versions using broccoli or green beans require a little water or vegetable stock for the sauce. The Jalapeno can be omitted if you don’t like the heat.
1 pound chicken breast and or chicken thighs cubed in bite size pieces
1-2 tbsp Black Bean Garlic Paste
2 tbsps Canola or Peanut oil. Peanut oil has a higher burning point good for high heat cooking
1 small onion or spring onion roughly chopped
1 carrot thinly sliced as in picture above. I use the slicing attachment on my food processor.
1-2 Jalapeno or 2-3 serrano chilies
1/2 tsp sugar or to taste. (optional)
1 tsp corn starch or less for thickening the sauce
1 cup Jasmine Rice cooked to directions
Tip: Cook rice first and start chicken after fluffing the rice. The rice will be perfect when your dish is ready!
Wok or skillet (Non stick works best)
Spoon or Spatula
This dish is fast paced and requires your attention, If the vegetables get mushy the dish is good but far from Ideal. Follow this recipe as written and you should be quite happy.
Get your Wok or skillet medium high, it is nearly impossible to get this perfect without a hot pan. experienced Chinese cooks like their woks super hot. I don’t recommend this for novices, medium high is more forgiving. Add oil to hot wok. Add chicken to wok and stir fry for 1-2 minutes. Add carrots, onion and sugar (if using). There should be some liquid from the chicken.
Tip: Control the heat by moving the wok off the heat back and forth.
Add Black Bean Paste and Jalapeno and stir over the heat. Use the corn starch to thicken if needed. The vegetables should be cooked but crisp and the Jalapenos should be under cooked maintaining there crisp fresh flavor. Remove from heat and cover for a few minutes. You’re done!
Serve over Jasmine Rice,