Black bean chicken is a staple dish on any Chinese restaurant menu. But what if I told you can you make it at home but BETTER?
That's right! Forget about the gloopy brown sauce served out of your plastic container, this Black bean chicken is GOALS! All you need is a handful of pantry staples, veg and chicken.
Replace tofu with Chicken to keep it vegetarian!
- 2 TBSP Struggle Butt Black Bean Jam
- 500g Chicken thighs
- Ginger and garlic, sliced, as per your taste
- 1/4 cup cashew
- 5 red chillies
- 1 onion, quartered
- 1 Red bell pepper, chopped
- Scallion, chopped
- 1+1 TSP soy sauce
Step 1. Slice chicken thighs into 1 inch pieces and marinate in 1 tsp soy sauce and garlic for 30 minutes while you prepare the vegetables.
Step 2. In a dry wok, roast chillies and set aside. In the same dry wok, dry roast cashews until browned and set aside.
Step 3. In the same wok, on high heat, add any neutral oil and cook the chicken in batches until golden brown, setting aside as each batch is browned. Be careful not to over-crowd the pan or the chicken wont brown properly. Once all the chicken is browned, set it aside.
Step 4. In the same wok, add some oil and stir fry the onion, ginger, garlic and red bell pepper until fragrant. Add the Black Bean Jam and saute for 2 minutes. Add the chicken back into the wok and quickly toss in the soy sauce, red chillies and cashews for another 1 minute.
Serve hot with rice and garnish with scallions
Image + Recipe developed by Paavni Sethi