Chicken with Black Bean Garlic Sauce
Have you ever had to wash pieces of cooked fish in the sink? No? Didn’t think so. Sad to say, I was once put into the situation where I had to do just this.
Back when I was in high school, I tried out this black bean garlic sauce for the first time. What I wanted to do was recreate my favorite fish with black bean sauce order that I would get at the Chinese restaurants. My stream of thought went: I love fish with black bean sauce — I love black bean sauce — You can’t ever have enough black bean sauce in a dish — More black bean sauce!!
So instead of the 1 tablespoon recommended on the bottle, I put the ENTIRE bottle in the pan. That is probably at least 5 tablespoons. I have to say, it looked really good. But one bite and … bleh! I’m not a picky eater at all, but this was definitely inedible. Hence, the rinsing off of the fish in the sink.
So here I go, giving it one more try. And this time sticking to the suggestion of just 1 tablespoon of black bean sauce.
INGREDIENTS
6 to 7 pieces of chicken tenderloin
1 lb fresh green beans
2 teaspoons oil
1 Tablespoon Lee Kum Kee Black Bean Garlic Sauce
1 to 2 teaspoons sugar
I started by trimming off the ends of these green beans and then cutting them into 1 to 2 inch pieces.
Next I cut about 7 pieces of chicken tenderloin into bite sized pieces. I cooked this in a non stick pan with about 2 teaspoons of oil.
Finally I put in the green beans, 1 tablespoon of the black bean garlic sauce, and a little more than a teaspoon of sugar. After a couple more minutes of cooking, it was done!
This dish turned out really easy and tasty. Will this be the end of the black bean fiasco flashbacks? I sure hope so!
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13 comments - May 9, 2008
looks yummy! I did something similar with a pre-made rub for chicken, put so much on it, it was REALLY salty…no one rinsed it off, but no one ate seconds either…
Hi kat,
Thanks for sharing, it’s good to know I’m not the only one out there with a story like this! I think I’m finally over it now since this recipe worked out really nicely.
That looks really good! I really like black bean sauce as well. I would think that a whole bottle would be a bit too much. I recently got a hold of some fermented black beans so I can try making my own sauce.
Hahah, I enjoyed the story of way too much black bean sauce in a dish. Yeah, I have a tendency to get carried away with spices/garlic/etc., and this can be a problem. Thanks for this recipe, it looks great!
Hi Kevin,
What can I say…I guess the rebellious teenager in me thought it knew better than the bottle’s directions! Haha!
Hi Sarah,
You’re welcome, glad you liked the story!
That looks so good! I’m sure we’ve all thought that more would be better at some point, but that’s just not always the case, is it?
I just came across your blog and I am so glad I did. Love healthy recipes. I have had to wash chicken before because of too much salty sauce…I know what you mean.
Hi Elle,
Thanks, I was so relieved it came out!
Hi Lisa,
Welcome to the site!
Looks good but funny story. I’d love to try the black bean sauce.
I’ve given you an award on my blog. Come check it out. Thanks for the great recipes!
Hi noble pig,
I hope you get to try black bean sauce soon. You can look for it on the menu the next time you go out for Chinese food. I really like all of the black bean sauce dishes I get at my local Chinese restaurants.
Hi Sarah,
Thanks so much for the “You Make My Day” award! That is such an encouraging award.
I may have done something similiar in my lifetime, but I’m thinking that it was with tofu. Too much is definitely not a good thing, but you’d never believe it unless you made the mistake first!
Actually like this recipe, and with a full jar of the sauce still left over recently used it on mushrooms (had to make a few adjustments because the sauce was just a little too salty for my taste). However, plan to try a few more recipes (i.e. the Vermont curry and Soy Miso Chicken).
Thank you for sharing . . .