Stir-Fried Chicken with Sweet Bean Sauce Recipe (酱爆鸡丁)
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RATINGS
Not rated yet
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COOK TIME
Prep 15m • Cook 15m
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VIEWS
277
Stir-Fried Chicken with Sweet Bean Sauce is a staple of Beijing-style home cooking, known for its deep umami flavor and satisfying balance of textures. Bite-sized chicken is briefly marinated and gently cooked to stay tender, then combined with crunchy cucumber and lightly softened carrot. The dish is finished with a glossy, aromatic sauce built from sweet bean paste and yellow soybean paste—earthy, slightly sweet, and full-bodied. Served hot over rice, it’s a complete meal that’s both hearty and bright.
Ingredients
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Boneless, skinless chicken breast
300 g (10.5 oz)
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Cucumber (seeded if large)
½ cup diced (≈75 g)
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Carrot
½ cup diced (≈75 g)
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Ginger
1 tsp finely minced
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Garlic
2 cloves, minced
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Neutral oil (e.g., canola or vegetable)
2 tbsp (30 ml)
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Salt
¼ tsp
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White pepper
⅛ tsp
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Cornstarch
1 tsp (4 g)
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Granulated sugar
½ tsp (2 g)
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Water
2 tbsp (30 ml)
Instructions
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Step 1: Marinate Chicken Lightly
Cut chicken into 1.5 cm (½ inch) cubes. In a bowl, mix with ¼ tsp salt, 1 tbsp Shaoxing wine, ⅛ tsp white pepper, and 1 tsp cornstarch. Stir well and let sit for 10 minutes.
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Step 2: Chop Veggies to Match
Dice cucumber and carrot into pieces similar in size to the chicken. Mince ginger and garlic. Set aside.
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Step 3: Mix the Bean Sauce Blend
In a small bowl, combine 25 g sweet bean sauce, 15 g yellow soybean paste, ½ tsp sugar, and 2 tbsp water. Stir until smooth.
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Step 4: Sear Chicken Just Until Cooked
Heat 1 tbsp oil in a large skillet or wok over medium heat. Add the marinated chicken and stir gently for 2–3 minutes until just opaque. Do not brown. Transfer to a plate.
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Step 5: Quick-Fry the Carrot
In the same pan, add a little more oil if dry. Add carrot and stir-fry for 1 minute until slightly softened. Remove and set aside with the chicken.
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Step 6: Fragrant Aromatics, Then Thicken Sauce
Reduce heat to medium. Add ginger and garlic; stir 20 seconds until fragrant. Pour in the sauce mixture. Cook, stirring constantly, for 1–2 minutes until thickened and glossy.
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Step 7: Toss Everything Together Fast
Return the chicken and carrot to the pan. Add cucumber. Increase heat to high and stir-fry for 30–45 seconds until everything is evenly coated and heated through. The cucumber should remain crisp.
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Step 8: Serve Hot Right Away
Transfer immediately to a serving plate. Best served hot with steamed rice.
Chef’s Notes
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Keep chicken tender: The cornstarch in the marinade creates a light protective layer. Avoid high heat during initial cooking to prevent drying out.
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Cucumber prep: Use seedless (English) cucumber if possible. If using regular cucumber, scoop out the seeds before dicing to avoid excess moisture.
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Balance the meal: The sauce is rich and salty—plain steamed rice helps round out the flavors.