Black Bean Chicken + Noods

black bean chicken recipe

Black Bean Chicken + Noods

Black bean chicken is delicious on it’s own, but add it to a bowl of noodles and you instantly take this meal from good to great.  This recipe just is.  It is easy, it is simple, it is quick, and depending on your preference it is better than take-out.  If you are a novice in the kitchen and want the pay off of an expert, rest assured this recipe is a great place to start.

Substitute chicken for just about any protein and you’ve got yourself a hit on your hands.  Another great thing I really like about this recipe, is that it is just as good sans any protein at all, giving vegetarians another great option when feeling like access to yummy meat-free recipes are limited, or far and few in between.

 TO THE TIPS   |   TO THE RECIPE
black bean rice noodle

Every cook has their day.  Every once in a while, you feel a little less motivated and a little less inspired to spend dedicated time in the kitchen making some uber-extravagant meal. (Even just a basic meal!  Life happens!) Cook or not, everyone has a day where they are just too tired, too busy and too overwhelmed with the pressures in everyday life.  When this happens for me, the typical response is to go out to eat or choose “fast-food” as an option. 

Let someone else do the dishes tonight..

Most recently, I have started challenging myself to eat out less and at-home meals more.  And when I don’t feel like cooking, I’ll reheat some left overs or throw anything in a skillet and “make it work.” I can assure you, I’m hardly ever disappointed.  

Added benefit to this choice, I have the ability to control what I’m eating!  I can limit my sodium intake!  I can add more vegetables!  I can control how much meat I’m eating, rather than creating wrinkles between my brows when I feel like I’ve been shorted on that $9.00 burrito bowl! (side eye..

Last but not least, my wallet thanks me too.  This black bean chicken and rice noodle dish you see to the left, cost me less than ten bucks!  I can also make this recipe a minimum of four times.  That’s $2.50 per bowl.  I’ll take it, any day of the week.

You want to know the truth?  This dish is unadulterated magic.  It’s easy!  And who doesn’t love easy!?

 

I wasn’t necessarily tired or  overwhelmed when I chose to cook this black bean chicken recipe.  I consciously made the decision that I didn’t want to put the effort into cooking.  But, I still wanted something really tasty and different!

I wanted something that wasn’t going to take much effort, something that I could cook quickly and focus on other things that would take far more time than I wanted.

I walked up and down the aisles, looking at things and putting them back, picking up things on one aisle and giving them a new home on another.

I am NOTORIOUS for this, if you gripe about this —  I sincerely apologize. But, the wildest decisions are often made in grocery stores..

Anyway, I saw this dark jar of black bean paste and I instantly thought of noodles.  Always a win, I eat noodles any way I can get them!  I can’t even lie to you, the black bean paste looked like congealed teriyaki sauce I figured I could simmer across some meat, toss over noodles and call it a day. Boy, was I wrong..

Doesn’t matter, this black bean paste made its way to the check out line, with green peppers, onions and a pack of chicken thighs.  My decision had been made.

There aren’t many tips needed for the review of this recipe, but many things did cross my mind, that you may possibly consider if making this recipe for the first time.  If you’d like to see those details, feel free to review them in the tips below, or  skip down to the recipe.

black bean ingredients

TIPS

  • This recipe can be made with any kind of protein, whether shrimp, steak, beef, chicken, lamb or even without meat!  If you can’t choose, consider combining different meats!
  • Tons of veggies!  This recipe really flourishes when you combine different veggies — like broccoli, peppers, edamame and mushrooms.  While I’d encourage using many veggies in this recipe, I would consider cooking them separately, so that you don’t end up overcooking your vegetables and lose the crispness — or nutrients for that matter!
  • While you can choose to serve the black bean chicken over rice or noodles, or even just vegetables on their own, I chose to serve this dish over rice noodles.  Rice noodles are my favorite, they’re thin, absorb sauces well and you can eat a lot of them without the heavy feeling.  If you choose to cook rice noodles, lo mein or egg noodles with this dish, I would suggest cooking and serving them separately.
  • If you follow my recipe and choose to serve with rice noodles, a detailed recipe of how I prepared the rice noodles will be shown below also!
chicken, black bean chicken and noods

GET THE RECIPE

Yields1 Serving

 4 Chicken thicks, skinless
 5 tbsp Black bean paste
 2 tbsp Vegetable Oil, or Olive Oil
 ½ tbsp Garlic Powder
 ½ tbsp Onion Powder
 ½ tbsp Paprika
 ½ Onion, sliced thin
 ½ Green pepper, sliced thin
 1 tbsp Ginger, minced
 2 tbsp Corn starch
 ½ cup Water

1

Remove any trimmings of fat left on your chicken thighs. (Personal preference, highly suggested)

Season the thighs lightly with paprika, garlic powder and onion powder. Emphasis on lightly, the black bean paste has high salt content, no additional salt is needed. Otherwise, the dish may become overwhelming. Set aside.

2

Thinly chop your onions and bell peppers and set aside.
Mince your ginger and set aside. Kindly note, using pre-minced ginger also works well with this recipe.

3

Laying chicken thighs flat (either in bowl or plate) sprinkle corn starch over chicken thighs and toss until all pieces are coated.

4

In a large non-stick saucepan, heat two tablespoons of vegetable oil.
Note, you may substitute olive oil here — but, vegetable oil gives a crispy texture that pairs well with the paste.
Cook chicken things until golden and crispy on both sides. Once cooked, cut into strips in the skillet, then remove and set aside.

5

In the same non-stick skillet, add onions and green peppers. Sauté until slightly tender.

6

Add black bean paste and ginger to the onions and green peppers, mixing well. After mixing the onions, green peppers and ginger together, slowly add water to the skillet until the black bean paste begins to simmer into a sauce. (Do not add the full ½ cup of water)

7

Fold chicken thighs into the black bean sauce mixture and check for thickness. If the sauce is too thick, continue to slowly pour water into the sauce.

I find that just over ¼ cup works well for me.

8

Serve over rice, noodles or vegetables and enjoy!

Ingredients

 4 Chicken thicks, skinless
 5 tbsp Black bean paste
 2 tbsp Vegetable Oil, or Olive Oil
 ½ tbsp Garlic Powder
 ½ tbsp Onion Powder
 ½ tbsp Paprika
 ½ Onion, sliced thin
 ½ Green pepper, sliced thin
 1 tbsp Ginger, minced
 2 tbsp Corn starch
 ½ cup Water

Directions

1

Remove any trimmings of fat left on your chicken thighs. (Personal preference, highly suggested)

Season the thighs lightly with paprika, garlic powder and onion powder. Emphasis on lightly, the black bean paste has high salt content, no additional salt is needed. Otherwise, the dish may become overwhelming. Set aside.

2

Thinly chop your onions and bell peppers and set aside.
Mince your ginger and set aside. Kindly note, using pre-minced ginger also works well with this recipe.

3

Laying chicken thighs flat (either in bowl or plate) sprinkle corn starch over chicken thighs and toss until all pieces are coated.

4

In a large non-stick saucepan, heat two tablespoons of vegetable oil.
Note, you may substitute olive oil here — but, vegetable oil gives a crispy texture that pairs well with the paste.
Cook chicken things until golden and crispy on both sides. Once cooked, cut into strips in the skillet, then remove and set aside.

5

In the same non-stick skillet, add onions and green peppers. Sauté until slightly tender.

6

Add black bean paste and ginger to the onions and green peppers, mixing well. After mixing the onions, green peppers and ginger together, slowly add water to the skillet until the black bean paste begins to simmer into a sauce. (Do not add the full ½ cup of water)

7

Fold chicken thighs into the black bean sauce mixture and check for thickness. If the sauce is too thick, continue to slowly pour water into the sauce.

I find that just over ¼ cup works well for me.

8

Serve over rice, noodles or vegetables and enjoy!

black bean chicken
 

RICE NOODLES RECIPE

Yields1 Serving

 2 Sheets of rice noodles, soaked
 2 tbsp Sesame Oil
 Pepper, to taste

1

Soak the two sheets of rice noodles in a large bowl as directed on packaging. Once translucent and soft, take a pair of kitchen shears and cut the sheets so that your noodles are cut.

2

In a large wok or non-stick saucepan, add two tablespoons of sesame oil. When hot, add rice noodles and toss until lightly fried and all noodles are covered. Add a pinch of pepper to taste and mix well.

Ingredients

 2 Sheets of rice noodles, soaked
 2 tbsp Sesame Oil
 Pepper, to taste

Directions

1

Soak the two sheets of rice noodles in a large bowl as directed on packaging. Once translucent and soft, take a pair of kitchen shears and cut the sheets so that your noodles are cut.

2

In a large wok or non-stick saucepan, add two tablespoons of sesame oil. When hot, add rice noodles and toss until lightly fried and all noodles are covered. Add a pinch of pepper to taste and mix well.

black bean rice noodle

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