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Stir-Fried Chicken in Black Bean Sauce

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“This was a recipe my mom taught me to make when I was 11. The two sauces are by Lee Kum Kee, and are 'Black Bean Sauce' and 'Minced Ginger & Shallot Sauce'. I made this in a Master Chef competition at my old school, and came second, although I was the clear public favourite :) Anyway, it's delicious, so try it out!”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 4 boneless chicken thighs, cut into bite size pieces (with skin)
  • 6 shallots, peeled and slightly flattened
  • 2 garlic cloves, thinly sliced
  • 1 (50 g) packet black bean sauce (Lee Kum Kee)
  • 2 teaspoons minced ginger and shallot sauce (Lee Kum Kee)
  • 4 tablespoons vegetable oil (for frying)
  • 1 pinch white pepper
  • 12 -14 ounces thai fragrant rice

Directions

  1. Wash rice and steam in rice cooker.
  2. Season chicken with white pepper. Add ginger and shallot sauce and leave to marinate for 10 minutes.
  3. Heat 2 tbsps oil in a wok and lightly fry garlic over medium heat, until golden. Add chicken and brown on all sides, turning pieces over once or twice. Remove and drain off excess oil, leaving about 1 tbsp of the cooked oil in the wok.
  4. Fry the shallots until beginning to soften. Add black bean sauce and stir fry on high heat until sauce starts to bubble. Return chicken to wok and stir fry on high heat until cooked through.
  5. Serve immediately with steamed white rice.

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