Stir Fried Chicken with Sweet Bean Sauce (醬爆雞丁)

This quick stir-fry chicken with sweet bean sauce dish perfectly goes with steamed rice. And there's a secret ingredient to keep the meat smooth and tender.

I love making tasty and quick stir-fry dishes. Not only are they quick to get done, but also perfect to go with a bowl of steamed rice. Yes, we’re big fans of rice. So this stir-fry chicken dish is on top of my family menu. As far as I’m concerned, Asians often opt for chicken thigh meat, whereas Australians prefer chicken breast. Correct me if I’m wrong.

The good news is that when it comes to making this dish, you can use either chicken breast or thigh. You may pick whatever you prefer or comes in handy. Either one works well wonderfully.

The only thing to keep in mind is not to overcook the chicken meat. No one wants tough chicken meat, right? The stove heat shouldn’t be too high. And don’t cook too long.

Lastly, the secret ingredient in the marinade will keep your favourite chicken meat nice and smooth. Wondering what the secret ingredient is? It’s egg white. Ok, it’s not a secret anymore. Hope you all like this dish as much as we do.

Stir Fried Chicken with Sweet Bean Sauce Recipe

(Printable recipe)
By Christine’s Recipes
Course: Chicken
Cuisine: Chinese
Prep time: 15 mins
Cook time: 10 mins
Yield: 2 to 3 serves

Ingredients:

• 180 gm chicken breast / thigh, chopped in smaller pieces
• ½ onion, roughly chopped
• 1 tsp minced garlic
• ½ green capsicum, roughly chopped
• 1 red chilli, deseeded and roughly chopped
• ⅛ tsp salt
• 2 tsp ketchup
• 1 Tbsp sweet bean sauce (甜麵醬)
• 3 tsp water
• 2 Tbsp peanuts, roasted

Marinade:

• 1 tsp light soy sauce
• 1 tsp corn flour / corn starch
• 2 tsp egg white
• ½ tsp sugar
• pepper, to taste

Method:

1. Mix the chicken with marinade. Set aside for about 20 minutes.
2. Heat oil in a wok over medium high heat. Sauté the chicken until almost done. Set aside.
3. Add more oil in the wok. Sauté onion and cook until translucent. Push to sides and add oil to sauté garlic. Add green and red capsicum. Season with salt. Stir to combine. Toss back the chicken. Add ketchup and sweet bean sauce. Combine well. Pour in the water and cook until the chicken is just cooked through and the capsicum still remains crispy. When the sauce thickens, stir in the peanuts. Done. Serve hot.

Notes：

• Sweet bean sauce is available at Asian grocers.
• Leave the seeds inside the red chilli if you want it hot. Or simply skip the red chilli if you have small kids at home.