Black bean chicken is a classic Chinese dish. It’s simple by tasty and goes well with white rice. I have many fond memories of eating this dish growing up.
6 boneless skinless chicken thighs
¼ cup Lee Kum Kee Chicken Marinade
1 teaspoon Lee Kum Kee Black Bean Garlic Sauce
1 yellow or white onion
4 cloves garlic
fresh ground pepper
Cavender’s Greek seasoning
1. Mince the 4 cloves garlic. Chop up the whole onion. Cut up the chicken thighs into smaller pieces.
2. In a wok or medium sized pan, brown the garlic. Add in the chicken pieces, the chicken marinade, and the black bean sauce.
3. When the chicken is cooked add in the onions. Let the onions sauté. When the onions are brown and carmelized turn off the heat.
Note: This chicken is delicious served over rice with a side of baby bok choy that has simply been pan fried with a few dashes of oyster sauce.
Dr. Jacqueline Cheung, also known as Jax, grew up in Sacramento, California. She is a Christian Wife, Proud Mom, Major Foodie, Sacramento Native, Elk Grove Resident, Feminist, Adoption Advocate, Blogger, Freelance Writer, and Cat Lover. Jax is the owner of the award winning Jax Chronicles blog & adoption ministry. She also works as a Freelance Writer and writes for Sacramento4Kids, the Elk Grove Laguna News, and many other publications. Jax is married to Dr. Kenneth Cheung (Kenny). Jax and Kenny live in Elk Grove, California and have 2 daughters named Roxy and Carissa, and 3 cats named Mochi, Miso, and Mango. You can follow her journey on Instagram @jaxchronicles, her Jax Chronicles Facebook page , or her Jax Chronicles blog.