Chicken and bell peppers are a delight when cooked in Black Bean Sauce. This is a great recipe for a quick lunch or dinner. Ready in 3 steps.
Preparation Time 15-20 minutes
Cooking Time 20-25 minutes
Main Ingredients Chicken Breasts, Black Bean Sauce & Capsicum (Bell Peppers)
Level of Cooking Medium
- Chicken Breast 3 (600 grams) – Diced to 1 inch pieces
- Bell Peppers/Capsicums (preferably different colours) 2 diced
- Onion 1 large diced
- Chopped Garlic 4-5 cloves
- Chopped Ginger 1/2 inch
- Chopped Green Chilly 1
- Black Bean Sauce 1 1/2 – 2 tablespoons
- Olive Oil (or any cooking oil) 3 tablespoons
- Black Pepper Powder 1 teaspoon
- Salt to taste
- Water 1 cup.
Heat a pan (kadhai) with olive oil. Add chopped ginger and garlic. Sauté for 1 minute. Then add diced onions and sauté for 2 minutes. Add the diced chicken and continue to sauté for 3-4 minutes. Add salt and black pepper powder and water and cook until the chicken is 3/4th cooked. Add the diced capsicums (bell peppers) and chopped chilly. Cook on medium flame until the chicken is soft (5-7 minutes) (don’t make the capsicums very soft – that’s the reason we’ve added them after the chicken is 3/4th cooked).
Add black bean sauce and stir. Heat everything for 2-3 minutes. Switch-off the flame.
Serve hot the Chicken cooked in delectable Black Bean Sauce with steamed rice. This recipe is great for main-course.
Relish your Palate!
2 responses to “Chicken in Black Bean Sauce – Shack Saturdays Special”
Black bean sauce yumm
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