Chicken in Black Bean Sauce

One of the recipes I tend to make again and again is this Chicken in Black Bean Sauce. Savoury and delicious, this is guaranteed to put a big smile on your face!

Chicken in Black Bean Sauce (serves 4)


6 tbsp black bean sauce

2 tbsp Shaoxing rice wine

4 tbsp light soy sauce

4 tsp light brown sugar

1 tsp ground black pepper

2 tbsp oil

800g chicken thigh fillets, cut into thin strips

1 red pepper, cut into thin strips

1 yellow pepper, cut into thin strips

2 onions, each cut into 8 wedges and petals separated

1 small handful of green beans, trimmed and cut in half

6-8 chestnut mushrooms, sliced

2 tbsp ginger and garlic paste

1 cup chicken stock

1 1/2 tbsp cornflour

1 1/2 tbsp water


  1. In a bowl, mix together the black bean sauce, rice wine, soy sauce, sugar and pepper.
  2. Heat a wok on high and when hot add in 1 tbsp of oil. Stir fry the chicken until it loses its pinkness. Remove chicken from wok and set aside.
  3. Heat remaining oil in wok and add vegetables. Stir fry for a few minutes until slightly softened but retaining crunch.
  4. Add ginger and garlic paste and stir fry for another minute.
  5. Return chicken to wok along with sauce mixture and stock.
  6. Mix together the cornflour and water and then add to the wok and stir until the sauce thickens up.
  7. Serve on rice or noodles and enjoy!

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