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Sesame Chicken Thighs with Garlicky Broccoli | www.tasteandtellblog.com

This will be quick today, since I have a fussy child in my arms and typing one handed just takes too long!! So to go along with a quick post is a quick dinner idea!

At the beginning of the year, I decided I wanted to try new ingredients, and this dish uses an ingredient that I’ve never used before – black bean sauce. I really enjoyed this dish and this new ingredient.

Have you ever used black bean sauce, and if so, do you have a good recipe so I can use the rest of my sauce?

Sesame Chicken Thighs with Garlicky Broccoli
from Quick Fix Meals

Serves 4

1 tablespoon toasted sesame oil
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons sesame seeds
1 cup reduced-sodium chicken broth
1/2 cup Chinese black bean sauce
1/2 teaspoon freshly ground pepper
1 to 2 teaspoons garlic powder, to taste
4 cups broccoli florets

Heat the sesame oil in a large pan over medium heat. Add the chicken and cook until browned on all sides. Add the sesame seeds and stir to coat the chicken. Cook until the sesame seeds are toasted, about 2 minutes. Add the chicken broth, black bean sauce and pepper; bring to a simmer. Cover the pan and cook until chicken is cooked through, about 5 minutes.

As the chicken is cooking, sprinkle the garlic powder over the broccoli. Place the broccoli over the simmering chicken mixture and cook until the broccoli is crisp tender, about 5 minutes. Serve over rice noodles, if desired.

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19 Responses to Sesame Chicken Thighs with Garlicky Broccoli

  1. Sylvie says:

    I think the only time I have ever used it was in a chicken stir fry as well. It’s not something I have used often and I don’t really know why, because I do enjoy eating it as well.

  2. Rosa's Yummy Yums says:

    A great meal! Tasty and healthy!



  3. Kelly says:

    I’ve never heard of black bean sauce. Was it easy to find? In the “Asian food” aisle?

  4. Deborah says:

    Kelly, I found it just at the grocery store on the Asian food aisle. And I’m guessing that if I can find it, anyone can!

  5. Ginny says:

    I’ve seen black bean sauce but never known what to do with it. Thanks for posting this – it looks yummy!

  6. Paula says:

    Oh, poor little sous chef. I hope she settled down for a nice nap for you. Seems like right around 6 weeks old (give or take a bit) the “fussies” start to come out. It passes. 🙂 I’d love for you to pass me a plate of this sesame chicken with garlicky broccoli! I love black bean sauce, but have only used it in stir fry. I look forward to reading what suggestions you get! YUM! Take good care of yourself, too! Oh, how my back would ache after holding a wee one all day … but I’d do it again in a heart beat! 🙂

  7. Sara says:

    oh that sounds so wonderful! can’t wait to try this.

  8. Elyse says:

    what a great sounding recipe! i’ve never used black bean sauce, but i can’t wait to try this new (well, new to me) ingredient!

  9. Grace says:

    chinese black bean sauce? what is this, and why have i never heard of or sampled it? my loss!

  10. Maria says:

    Great dinner idea. Thanks for sharing!

  11. ♥Rosie♥ says:

    Looks a lovely meal and sounds so tasty!

    Rosie x

  12. Ingrid says:

    Sounds good but I’d sub white meat for the thighs.

    Sorry about the babygirl. Hope it’s nothing but a bit of fussiness!

  13. Mary says:

    This is a really nice recipe. Leftover black bean sauce keeps well in the refrigerator.

  14. Sara says:

    I love chicken thighs – I can’t think of any specific recipes off the top of my head, but it’s in a lot of stir fry dishes. Maybe do a search of food network or myrecipes.com?

  15. glamah16 says:

    My type of quick dinner.

  16. Goody says:

    I don’t think I’ve ever left you a comment, but since I just used black bean sauce last night I thought I’d share.

    I did a stir-fry of tofu and vegetables and used the black bean sauce in a marinade for the vegetables.


    2 tablespoons sesame oil
    4 tablespoons hoisan sauce
    2 star anise, finely ground
    a dash of red pepper flakes
    Dried minced garlic to taste

    Place everything in a measuring cup and add enough cooking oil to reach 1 cup. Toss with vegetables, place in a freezer bag and let sit a few hours before stir-frying.

    Hope you like it, and belted congratulations.


  17. Pomegranate says:

    I think I know what to prepare tonight. Lovely!

  18. Mrs. L says:

    I think I have some to use up but can’t remember what I made with it originally…I’ll have to try this recipe.

  19. Emily says:

    I’ve always wanted to try black bean sauce. It doesn’t sound very good, but you’ve convinced me to buy some.

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