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Chinese Boneless Chicken & Black Beans
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Servings: 6
Author: Dianne
Ingredients
  • 12 Boneless Chicken Thighs
  • 1/4 cup + 1/2 Tbsp. Fermented Black Beans
  • 1/4 cup Rice Wine Vinegar
  • 4 cloves Garlic minced
  • 2 tsp. Ginger grated
  • 1-1/2 tsp. Garlic Salt
  • 1-1/2 tsp. Seasoned Salt
  • 1 Tbsp. Hoisin Sauce
  • 1 Tbsp. Oyster Sauce
  • 2-1/2 tsp. Dark or Mushroom Soy Sauce
  • 2 tsp. Light Soy Sauce
  • 2-1/2 tsp. Sugar
  • 2 Tbsp. Oil
  • 2 Tbsp. Sesamee Oil
  • 1 medium Onion cut horizontally
  • 1/2 cup Green Sweet Bell Pepper cut in slices
  • * 1 cup Snow Peas or other vegetable optional
  • ** optional Scotch Bonnet minced
Instructions

  1. Wash chicken, cut off all fatty pieces, cut in 1" cubes.

  2. Measure out black beans in a seperate bowl and soak in rice wine vinegar for 15 - 30 minutes. then remove black beans and mince up.

  3. Add black beans, rice wine vinegar, and all other ingredients up to the sugar to the chicken. Combine well and cover to marinate at least for 2 hours.

  4. Cut up onion, green pepper, and vegetable of choice and set aside.

  5. When ready to cook, heat your wok or skillet on high heat for about 2 minutes, add oils and heat another 2 minutes or until hot.

  6. Add chicken to pot and stir fry constantly for about 5 minutes or no longer pink.

  7. Add snow peas or other vegetable and continue cooking another 2 minutes.

  8. Add onion and green pepper, stir for 30 seconds and turn off heat and serve. Season to taste.

Recipe Notes

Serves well with white rice, noodles or vegetables.