Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Spicy Chicken with Black Turtle Beans in Chili Soy Bean Sauce
A classic Chinese-inspired dish featuring tender boneless chicken breast paired with earthy black turtle beans in a rich, savory chili soy bean paste sauce. This protein-packed meal delivers authentic flavors with a perfect balance of spice and umami, making it an ideal weeknight dinner.
35 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty6/10
Sour3/10
Umami8/10
Spicy7/10
🥄 Texture
Chunks of chicken are tender with a lightly crisped exterior from stir-frying, while the black turtle beans provide a firm, meaty bite. The sauce is slightly thickened and glossy, coating ingredients for a silky, cohesive mouthfeel.
👃 Aroma
A pronounced savory-fermented note from the chili soy bean paste is front and center, supported by warm garlic and ginger tones. A hint of toasted sesame oil and a mild chili smokiness round out the fragrance, giving it an inviting, savory-spicy aroma.
🍷 Pairs Well With
A crisp cold lager or an off-dry Riesling (to balance heat) are both good choices; for a non-alcoholic option, chilled barley tea or jasmine tea works well.
🥗 Side Dishes
Steamed white rice (to soak up the sauce), quick-pickled cucumber or radish for bright acidity, and a simple stir-fry of bok choy or garlic spinach to add a fresh green element.
Ingredients(13 items)
- 11.5 pounds boneless chicken breast (cut into 1-inch cubes)
- 21 cup black turtle beans (cooked and drained)
- 34 tablespoons chili soy bean paste
- 42 tablespoons vegetable oil
- 53 cloves garlic (minced)
- 61 tablespoon ginger (minced)
- 71/2 cup chicken broth
- 82 tablespoons rice vinegar
- 91 tablespoon sugar
- 101 teaspoon sesame oil
- 112 green onions (sliced)
- 121 teaspoon cornstarch (mixed with 2 tablespoons water)
- 13Salt and white pepper to taste
Nutrition Information(per serving)
285
Calories
38g
Protein
12g
Carbs
8.5g
Fat
Instructions
- 1
Cut the boneless chicken breast into 1-inch cubes and season lightly with salt and white pepper.
- 2
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 3
Add the chicken cubes to the hot oil and stir-fry for 5-7 minutes until the outside is golden and cooked through. Remove the chicken and set aside on a plate.
- 4
In the same wok, add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
- 5
Add 4 tablespoons of chili soy bean paste to the wok and stir-fry for 1-2 minutes, breaking up any clumps and allowing the paste to caramelize slightly.
- 6
Pour in 1/2 cup of chicken broth and stir well to combine with the chili soy bean paste, creating a smooth sauce.
- 7
Add the cooked black turtle beans to the sauce and stir gently to combine.
- 8
Return the cooked chicken to the wok and mix thoroughly with the beans and sauce.
- 9
Add 2 tablespoons of rice vinegar and 1 tablespoon of sugar, stirring to incorporate.
- 10
Reduce heat to medium and simmer for 3-4 minutes, allowing the flavors to meld together.
- 11
Create a slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water. Slowly pour the slurry into the wok while stirring constantly until the sauce thickens slightly (about 1-2 minutes).
- 12
Drizzle 1 teaspoon of sesame oil over the dish and stir to combine.
- 13
Taste and adjust seasoning with additional salt and white pepper if needed.
- 14
Transfer to a serving dish and garnish with sliced green onions.
- 15
Serve hot over steamed rice.
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