Chicken with Spicy Black Bean Sauce (30 Min. Recipe)

Sriracha sauce: Any brand will work, but I like to use Huy Fong’s Sriracha Sauce to add a hint of tang and spicy flavors. Use less if less heat is desired.

Spicy Black Bean Sauce: The star ingredient of this dish! I used Lee Kum Kee Spicy Black Bean Sauce. The key ingredients in this sauce are fermented black beans and ripened salted chili peppers. It’s full of savory umami notes and is medium spicy on the heat level scale. If you prefer a milder dish, you can use Lee Kum Kee Black Bean Garlic Sauce, or any other black bean sauce that you can find in your local Asian supermarket. Spicy Black Bean Sauce: The star ingredient of this dish! I used Lee Kum Kee Spicy Black Bean Sauce. The key ingredients in this sauce are fermented black beans and ripened salted chili peppers. It’s full of savory umami notes and is medium spicy on the heat level scale. If you prefer a milder dish, you can use Lee Kum Kee Black Bean Garlic Sauce, or any other black bean sauce that you can find in your local Asian supermarket.

Chili oil (optional): This is a pure Chinese chili oil without any seeds or flakes. Omit it if you want to make this dish milder.

Gochujang: A Korean hot pepper paste made with fermented chilies. Although its deep red color suggests it’s super spicy, it is actually smoky-spicy flavored with a hint of sweetness. It adds depth of flavor to this stir-fry. Find it in your local Asian supermarket.

Directions at thatspicychick.com

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