Stir-Fried Chicken with Black Beans

This quick and flavorful stir-fried chicken recipe incorporates a delightful addition: fermented black beans. These beans not only add a unique taste but also lend a distinctive appearance to the dish. The technique of using fermented black beans is effortless, making it an ideal ingredient to elevate your stir-fries. Moreover, this recipe allows you to explore various protein options, such as shrimp, sliced pork tenderloin, or firm tofu, giving you flexibility and versatility in preparing this delectable meal.

MAKES: 4 servings, with rice

TIME: 20 to 30 minutes

INGREDIENTS:

• 2 tablespoons fermented black beans
• 2 tablespoons rice wine, dry sherry, or white wine
• 1/4 cup peanut or neutral oil, like grapeseed or corn
• 2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 1 cup sliced onion
• 1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
• 1/4 cup chopped scallion, plus more for garnish
• 1 teaspoon sugar (optional)
• 2 tablespoons soy sauce
• Salt and freshly ground black pepper
• 1/4 cup chicken or vegetable stock, white wine, or water
• 1 tablespoon dark sesame oil

INSTRUCTIONS:

1. Soak the fermented black beans in the rice wine, dry sherry, or white wine.
2. Put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion from the skillet.
3. Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
4. Turn the heat down to medium, add the chopped scallion, and toss. Return the cooked onion to the pan and add the sugar (if using) and the soy sauce. Toss again, sprinkle with salt and pepper, then add the soaked black beans with their liquid and the chicken or vegetable stock.
5. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly, and you’ve scraped up all the flavorful bits of chicken, about a minute.
6. Turn off the heat, drizzle the dark sesame oil over the dish, garnish with more chopped scallion, and your flavorful stir-fried chicken with fermented black beans is ready to be served.

VARIATIONS:

You can use this versatile stir-fry recipe to explore a variety of flavors and textures. Here are 12 simple additions you can make to customize your dish:

1. Add 1 tablespoon or more of bottled hoisin, plum, oyster, or ground bean sauce with the soy sauce.
2. Incorporate 1/4 teaspoon or more of Vietnamese-Style Chile Paste, Chile and Black Bean Paste, or Chile-Garlic Paste along with the liquid.
3. Enhance the flavor with 1 teaspoon of dark sesame oil, and optionally, add toasted sesame seeds.
4. Infuse the chicken with 1 tablespoon of curry powder or five-spice powder for an aromatic twist.
5. Toss in 1/2 to 1 cup of raw or roasted cashews or peanuts when returning the vegetables to the pan.
6. For a creamy variation, omit the stock or water and add 1/2 to 1 cup of coconut milk.
7. Add 1 cup of chopped fresh tomato when returning the vegetables to the pan for a tangy touch.
8. Replace half of the soy sauce with nam pla (Thai fish sauce) or freshly squeezed lime juice or vinegar.
9. Add 1 cup of mung bean sprouts when returning the vegetables to the pan for a crunchy element.
10. Boost the flavor with 1/2 cup of chopped shallot along with the chicken.
11. Experiment with quick-cooking vegetables like snow peas, mushrooms, or others, either alone or in combination with other vegetables.
12. For added texture and nutrition, stir in 1/4 cup of cooked grains like barley, wheat berries, buckwheat, or quinoa when returning the vegetables to the pan.