clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cast iron pan with chicken in black bean sauce on a napkin

Chicken in Black Bean Sauce

  • Author: caroline
  • Total Time: 25 minutes
  • Yield: 4 1x


A sticky and rich umami sauce clinging to tender chicken and crunchy veg. This chicken in black bean sauce is delicious and easy – the perfect fakeaway!

The default recipe serves 4.



For the chicken…

  • 500g/1lb skinless and boneless chicken breast, sliced into small thin pieces (see note 1)
  • 2 tbsp cornflour
  • 1 tsp sesame oil
  • 2 tbsp soy sauce

For the sauce…

  • 1/2 cup water
  • 1 tsp sugar
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1/2 tbsp shaoxing wine (see note 2)

For the stir fry…

  • 1 tbsp vegetable or rapeseed (canola) oil
  • 1 medium onion, sliced into thick pieces around 2.5cm/1in thick
  • 1 red pepper/capsicum, deseeded and sliced into strips
  • 1 green pepper/capsicum, deseeded and sliced into strips
  • 2 cloves garlic, crushed
  • 4 tbsp salted/fermented black beans (see note 3)
  • 2 red chillis, deseeded and finely chopped (see note 4)
  • 2 large spring onions, sliced


  1. Mix together the cornflour, sesame oil and soy sauce for the chicken and then stir in the chicken pieces
  2. In a large bowl, mix together all the sauce ingredients
  3. If you are using dried black beans then add them to a small bowl and pour over boiling water. Leave for 5-10 minutes and then drain in a small sieve. If not simply rinse the black beans before using.
  4. Place the black beans into a small bowl and lightly mash them with a fork. Mix in the garlic and set aside.
  5. Next, make the stir fry. Heat the oil in a large wok until smoking hot. Add the chicken and cook for 1-2 minutes until sealed all over. 
  6. Add the onion to the wok and cook for a further 2 minutes, stirring or tossing regularly. 
  7. Add the pepper and spring onion. Continue to cook for a further 2 minutes. 
  8. Add the black beans and the garlic to the wok. Cook for a further minute before adding the sauce and stirring to combine. Cook for a final minute. 


  1. Slice the chicken breast in half lengthways and then slice along the width into thin pieces.
  2. You can substitute dry cooking sherry, mirin (a Japanese rice wine that can also be purchased non-alcoholic) or even a little apple juice for the Shaoxing wine.
  3. Make sure to buy fermented (also called salted) black beans. These are called Douchi or sometimes tochi in China. They are different to the black beans you will find in Mexican or Latin American cooking. You can buy them in tins, packets or vacuum packed. If they are dried follow step 3 to hydrate them.
  4. I like a little heat in the dish, but if you prefer it mild then leave the chillis out.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Hob / Stove
  • Cuisine: Chinese


  • Serving Size: 1
  • Calories: 290
  • Fat: 6g
  • Carbohydrates: 20g
  • Protein: 34g

Keywords: dinner, chinese, asian, stir fry, chicken, black bean, peppers, easy