Best Chicken Broccoli In Black Bean Sauce Recipes

Chicken with black bean sauce recipe image

Provided by Jessica Dady

Categories Dinner

Time 20m

Yield Serves: 4

Number Of Ingredients 10

400g bellaverde broccoli
30ml/2 tbsp vegetable oil
60ml/4 tbsp unsalted cashew nuts
4 chicken breast fillets, sliced
2.5cm/1in piece root ginger, peeled and grated
2 cloves garlic, crushed
4 spring onions, trimmed and sliced
4tbsp/60ml Chinese cooking wine (or dry sherry)
6 tbsp/90ml black bean sauce
Salt and freshly ground black pepper

Steps:

To make this chicken breast recipe, wash and prepare the broccoli by trimming a little off the end of each spear. Heat the oil in a large frying pan or wok, add the cashews and stir fry for 1 min or until they are golden. Remove with a slotted spoon and set aside.
Add the chicken to the wok and stir fry for 5 mins, or until pale golden. Add the broccoli and 3 tbsp water stir fry for a further 1 min, then cover and cook for a further 2 mins.
Remove the lid, stir in the ginger, garlic and onions then stir fry for a further 1 min. Add the wine or sherry and black bean sauce, followed by the cashews. Serve straight away with rice or noodles.

Nutrition Facts : @context https, Calories 389 Kcal, Sugar 7.8 g, Fat 19.2 g, SaturatedFat 3.3 g, Sodium 0.2 g, Protein 38.1 g, Carbohydrate 11.5 g

Beef and Broccoli with Black-Bean Garlic Sauce image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

1 pound skirt steak, cut into 1/2-inch-thick slices
4 teaspoons cornstarch
1/2 cup low-sodium chicken broth
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 tablespoons black-bean garlic sauce, such as Kikkoman or Lee Kum Kee
1 teaspoon sugar
2 teaspoons toasted sesame oil
1/4 cup vegetable oil
4 cups small broccoli florets (from 1 head)
3 scallions, white and light-green parts thinly sliced (1/2 cup), plus darker greens, sliced, for serving
Cooked rice, for serving

Steps:

Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.