Lots of warmth with a bit of spice. On a chilly, hectic day, this chili is the ideal quick meal. Depending on how you like your chili served, spruce it up! Our preference is to serve it with some Cheddar cheese, sour cream, diced onion, finely chopped parsley, or cilantro over rice or baked potatoes. Bonus: while this is cooking, the house smells amazing!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 1/2 teaspoons light soy sauce
- 1 ½ teaspoons white sugar
- 1/2 teaspoon salt
- 6 skinless, boneless chicken breast halves, sliced
- 1 cup bean sprouts
- 1/4 cup water
- 2 teaspoons oyster sauce
- 1 teaspoon white sugar
- 1 tablespoon vegetable oil
- 3 tablespoons black bean sauce with garlic
- 1 tablespoon chopped garlic
- 1 onion, finely sliced
- ½ green bell pepper, chopped
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- To make the marinade: Mix 1 tablespoon cornstarch with 1 tablespoon water in a bowl; stir in light soy sauce, sugar, and salt. Add chicken; toss to combine. Set aside to marinate for 20 minutes.
- Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain and set aside.
- Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl; set aside.
- Heat vegetable oil in a skillet over high heat. Add black bean sauce and chopped garlic; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until soft, 3 to 4 minutes.
- Add chicken and marinade mixture; stir-fry until cooked through and no longer pink in the middle, about 4 to 5 minutes. Stir in oyster sauce mixture; cook until heated through. Cover and simmer until flavors blend, about 1 or 2 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes more.
- Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.
- Use any color of bell pepper you prefer for this dish.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 1 g |
| Sodium | 453 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is easy and delicious, just like you’d get at a restaurant. I found it very salty, and would cut the salt in half next time.
This recipe tastes just like what I order from the Chinese restaurant. I did use less chicken and added more veggies (carrots, broccoli, water chestnuts.) You can do whatever you want with that, but the sauce is great. I do like things spicy, so next time I will add some crushed red pepper. (I order the same thing made spicy at the restaurant.)