Chicken with Black Beans Recipe - Allrecipes.com
Chicken with Black Beans Recipe
  • READY IN 55 mins

Chicken with Black Beans

Recipe by  

"Here's a Malaysian homemade dish that's easy to follow. It is a dish that is commonly enjoyed in Malaysian Chinese households."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    55 mins

Directions

  1. Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
  2. Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.
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Reviews More Reviews

Oct 01, 2009

My hubby is Filipino and all the ingredients in this recipe are readily available in my pantry. I used fresh chicken tenders and followed the remaining ingredients and directions. Hubby loved it and said this recipe was a keeper. Thank you!!

 
Sep 21, 2011

I was simply looking for a new recipe in which I could cook with chicken and black beans and I found this one! This recipe has a very unique and delicious taste! Here are some recommendations. Firstly, instead of "draining the water" I saved the "water" aka CHICKEN BROTH after I boiled the chicken. You can use this for another recipe or if your recipe turns out too sweet or salty you can always use the broth to dilute it in the end, which is what I ended up doing. Secondly, I didn't have all of the ingredients so I made some substitutions. I didn't have oyster sauce, so instead I used fish sauce. I also didn't have thick soy sauce, but a great substitute is regular soy sauce and molasses, which I added at the end. Since I used molasses I avoided putting white sugar in the recipe as well. This recipe is great over a bed of rice!

 

5 Ratings

Feb 04, 2010

This was really really good, especially if you like Ginger. If you are not a ginger fan, then I would cut down on the qty given. It is strong. The chicken was so moist, and the flavors worked well together. My husband said to "put this on the redo list" so it must have been good

 
May 09, 2013

I really enjoyed this. I did use chicken thighs and cut the ginger up smaller than the recommended "matchsticks" so as to not bite down on big pieces. I didn't bother draining the chicken after the initial cooking as there was not much water left. Instead I just added a bit more cornstarch (about 2tsp mixed with 2tsp water) to thicken it up. The sauce was excellent and the dish was a winner in our house.

 

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Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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