Black Bean and Celery Stir-Fried Chicken

Name: Black Bean and Celery Stir-Fried Chicken
Total time: 25 min
Ingredients: 300g, thinly sliced chicken thigh meat; 1 tablespoon sun-dried black beans (fermented); 150g, sliced on diagonal celery; 1 medium, sliced red bell pepper; 3 cloves, minced garlic; 2, white and green parts separated scallions; 1 tablespoon oyster sauce; 1 tablespoon light soy sauce; 1 teaspoon cornstarch; ½ teaspoon white pepper; 2 tablespoons cooking oil; ¼ teaspoon sugar

Tender chicken pieces are stir-fried with aromatic sun-dried black beans, crisp celery, and colorful bell peppers in this savory home-style dish. The combination of textures and flavors makes it a weeknight favorite.

25 min

Easy

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Black Bean and Celery Stir-Fried Chicken

Story

This classic Cantonese stir-fry combines juicy chicken with the earthy, salty punch of fermented black beans. The trick is to keep the chicken tender by not overcooking it, and to let the aromatics bloom in the hot wok before adding the vegetables.

Ingredients

chicken thigh meat 300g, thinly sliced

sun-dried black beans (fermented) 1 tablespoon

celery 150g, sliced on diagonal

red bell pepper 1 medium, sliced

garlic 3 cloves, minced

scallions 2, white and green parts separated

oyster sauce 1 tablespoon

light soy sauce 1 tablespoon

cornstarch 1 teaspoon

white pepper ½ teaspoon

cooking oil 2 tablespoons

sugar ¼ teaspoon

Instructions

Marinate the chicken

Combine sliced chicken with a pinch of salt, cornstarch, and white pepper. Mix well and let rest for 5 minutes. This coating keeps the meat juicy during high-heat cooking.

Bloom the aromatics

Heat a wok over high heat until smoking. Add oil, then swirl to coat. Add the white parts of scallions, garlic, and black beans. Stir-fry for 30 seconds until incredibly fragrant.

Cook the chicken

Add the marinated chicken in a single layer. Let it sear for 30 seconds, then stir-fry until the pieces are just cooked through, about 2 minutes. Remove and set aside.

Finish the dish

Add celery and bell pepper to the wok. Stir-fry for 1 minute until slightly tender but still crisp. Return the chicken, add oyster sauce, soy sauce, and sugar. Toss everything together for 30 seconds. Sprinkle with green scallion tops and serve immediately over steamed rice.