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Quick Black Bean Garlic Sauce Chicken Rice Bowl with broccoli finished recipe with vegetables and sauce

Recipe

Quick Black Bean Garlic Sauce Chicken Rice Bowl with broccoli

ChineseChickenDinnerRice BowlsWeeknight MealsChinaDairy Free

Quick Black Bean Garlic Sauce Chicken Rice Bowl with broccoli uses Lee Kum Kee Black Bean Garlic Sauce 13 oz 2 Pack for a fast sauce-forward rice bowl with clear timing, simple ingredients, and weeknight-friendly steps.

Yield4 servings
Prep Time13 minutes
Cook Time15 minutes
Total Time28 minutes

This rice bowl is built around Lee Kum Kee Black Bean Garlic Sauce 13 oz 2 Pack, giving the dish savory, fermented, garlicky, and deeply umami. It is designed for busy cooks who want reliable timing, a clear sauce ratio, and a direct product guide for the key sauce.

Why this recipe works

The recipe keeps the sauce step simple: loosen the bottled sauce with a small amount of liquid, cook the protein first, add vegetables second, then finish with sauce at the end. This keeps the black bean garlic sauce glossy instead of burnt and helps the chicken stay tender.

Cookware, heat, and timing

Use a large skillet and cook over medium-high heat. Prep takes about 13 minutes and cooking takes about 15 minutes. Keep the ingredients close to the stove before you start because the final sauce step moves quickly.

Serving ideas

Serve this with 3 cups cooked rice, sliced scallions, sesame seeds, cucumber, and a simple salad. For more ideas, browse the black bean garlic sauce recipe and product category or the full recipe library.

Quick answer

For a reliable black bean garlic sauce rice bowl, use 3 tablespoons sauce for 1 pound of boneless chicken thighs, cook in a large skillet over medium-high heat, and add the sauce during the final 1 to 2 minutes.

Ingredients

What you need

  • 1 pound boneless chicken thighs
  • 3 tablespoons Lee Kum Kee Black Bean Garlic Sauce 13 oz 2 Pack
  • 1 tablespoon water or rice vinegar
  • 1 tablespoon neutral oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 3 cups broccoli
  • 3 cups cooked rice or noodles
  • 2 scallions, sliced
  • 1 teaspoon toasted sesame seeds

Directions

How to make it

  1. Minute 0 to 5: Pat the chicken dry, cut it into bite-size pieces, and set out the large skillet.
  2. Minute 5 to 8: Whisk Lee Kum Kee Black Bean Garlic Sauce 13 oz 2 Pack with 1 tablespoon water or rice vinegar, garlic, and ginger until the sauce looks smooth and pourable.
  3. Minute 8 to 10: Warm 1 tablespoon oil in the large skillet over medium-high heat until the oil looks glossy but is not smoking.
  4. Minute 10 to 17: Cook the chicken, stirring or turning as needed, until it is 165 F.
  5. Minute 17 to 22: Add the broccoli and cook 3 to 5 minutes, stirring often, until the vegetables are bright and tender-crisp.
  6. Minute 22 to 28: Pour in the sauce mixture and simmer 1 to 2 minutes until glossy, then serve over warm rice with scallions and sesame seeds.

Tips

Make it yours

  • Cookware: use a large skillet so the food has enough room to brown instead of steam.
  • Heat: keep the pan at medium-high heat; lower it if the sauce starts to darken before the food is cooked.
  • Flavor adjustment: add 1 teaspoon extra sauce at the end for stronger flavor, or add water 1 tablespoon at a time if it tastes too salty or thick.
  • Shopping note: use the Amazon product link on the sauce guide to confirm current price, delivery speed, and availability.

Where to buy

Shop key ingredients

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