About
One of my favorite dishes is Chinese Black Bean Chicken which I usually eat with rice. This dish is actually great on it’s own if you’re avoiding starchy carbs and is just as delicious. If you miss the rice, pair it with cauliflower rice.
Ingredients
- 7 tenders individually frozen chicken breast tenders by foster farms
- 1 tablespoon tamari sauce
- 1 teaspoon dark soy sauce by amoy
- 1 tablespoon chinese rice cooking wine by shaoxing pagoda
- 5 clove garlic
- 4 tablespoon avocado oil
- 2 large – 3" diameter x 3 3/4" green bell pepper
- 1 large – 3" diameter x 3 3/4" red bell peppers, raw
- 1 large – 3" diameter x 3 3/4" yellow bell peppers, raw
- ¼ teaspoon coarse kosher salt by morton
- 3 tablespoon fermented salted black beans by orchid
- 2 teaspoon crushed red pepper by simply organic
- 2 teaspoon sesame seed oil anoriental seasoning by dynasty
Instructions
- Rinse fermented black beans under cool water and drain.
- Slice the cheeks off the bell peppers and then slice them into 1 ½” strips then cut each strip on a bias into 2-3 sections.
- In a medium sized mixing bowl, place diced chicken tenders, soy, dark soy and wine together. Mix and allow to sit as you prep the wok.
- Preheat a large wok over high heat until smoking. Add 2 tbsp oil and then peppers. Cook the peppers briefly, about 1-2 minutes just to remove some of the rawness from them but leave them crunchy. Add ¼ tsp kosher salt to them and stir. Remove to a bowl.
- Add 2 more tbsp oil and add the chicken.
- Cook until turning opaque then add the garlic. Stir well and cook until chicken is fully cooked.
- Add the fermented black beans, chili flakes and bell peppers back in. Stir until well combined. Serve hot as is or with cauliflower rice.
- Turn off heat. Drizzle in sesame seed oil.
Nutrition Facts
- Servings: 6
- Calories: 181.6kcal/759.9kJ (per serving)
- Fat: 11.6g (per serving)
- Carbs: 7.6g (per serving)
- Protein: 11.2g (per serving)
