Stir-Fried Chicken with Sweet Bean Sauce (Jiang Bao Ji Ding)
Rich, savory sauce coats tender chicken and crisp cucumbers in this classic stir-fry. Quick high-heat cooking locks in juices, making it an irresistible meal with steamed rice.
Ingredients
12 items- Chicken breast 300g
- Cucumber 1
- Sweet bean sauce 2 tbsp
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Cornstarch 1 tbsp
- Egg white 1
- Ginger 1 small piece
- Garlic 2 cloves
- Vegetable oil as needed
Nutrition
Steps （8 steps）
Cut chicken breast into 1.5 cm cubes. Place in a bowl with cooking wine, soy sauce, salt, cornstarch, and egg white. Mix well and marinate for 10 minutes until sticky.
Dice cucumber into similar-sized cubes. Mince ginger and garlic. In a small bowl, mix sweet bean sauce, sugar, and 2 tablespoons of water to form a sauce.
Heat the wok over high heat, add 2 tbsp oil to coat then discard. Add 2 tbsp cold oil and heat until slightly smoking (about 160°C / 320°F).
Add the marinated chicken and quickly spread it. Stir-fry on high heat for about 1 minute until the chicken turns white and just cooked. Remove and set aside.
Leave about 1 tbsp of oil in the wok. Reduce heat to low. Add minced ginger and garlic, stir-fry for about 20 seconds until fragrant.
Pour in the prepared sauce. Keep stirring over low heat until the sauce bubbles and thickens, releasing a caramelized aroma.
Turn the heat to high. Add the chicken and cucumber back into the wok. Stir-fry vigorously for about 30 seconds to coat everything evenly. The cucumber should remain bright green.
Taste and adjust seasoning with a pinch of sugar or salt if needed. Optionally sprinkle with chopped green onions. Toss briefly and serve immediately.
Tips
Marinating chicken with egg white and cornstarch locks in moisture for a silky texture. Always cook the sauce over low heat to prevent burning. Add cucumber at the last stage for a fresh crunch.
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