Chicken with Black Bean Sauce Recipe

Chicken with Black Bean Sauce is a classic dish served in most Chinese Restaurants. The black beans are a bit salty and pungent creating a well balanced stir fry.


Chicken with Black Bean Sauce


  • 1lb Chicken Thighs (boneless, cut into cubes)
  • 1/4 cup Light Soy Sauce
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Seasoned Rice Wine Vinegar
  • 1 teaspoon Minced Garlic
  • 4 tablespoons Garlic Olive Oil (divided)
  • 1/2 Onion (diced small)
  • 1 Red Bell Pepper (cut up)
  • 3 Zucchini (cut up)
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Cornstarch
  • 1/4 cup Dry White Wine
  • 2 tablespoons Light Soy Sauce
  • 1 tablespoon Black Bean Sauce


Step 1
In a bowl, combine 1/4 cup light soy sauce, 1 teaspoon sesame oil, 1 Tablespoon seasoned rice wine vinegar, and 1 tsp minced garlic. Cover and refrigerate.

In a small bowl, combine 2 tablespoons of light soy sauce with 1 tablespoon of black bean sauce. Set aside.
Step 2
In a large pan/wok, heat 2 tablespoons of garlic olive oil until hot. Add onions and bell peppers and cook for 1 minute. Then add the zucchini and salt. Cook until zucchini starts to soften and onions are starting to brown. Remove the vegetables and set aside.
Step 3
Drain the chicken and add the cornstarch, mixing well. In the same pan, add the remaining 2 tablespoons of garlic olive oil and 1 tablespoon of sesame oil and heat on high. Once the oil is hot, add the chicken/cornstarch mixture. Cook for 2-3 minutes, or until the chicken starts to brown.
Step 4
Add the wine and cook for 1 minute, stirring constantly. Add the vegetables and the soy sauce/black bean mixture. Cook, stirring constantly, for about 2 minute, or until bubbly and hot. Remove from heat and serve with rice.
Chicken with Black Bean Sauce Recipe by Dish Ditty Recipes

Chicken with Black Bean Sauce Recipe

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