Chicken with Black Bean Sauce

Ingredients

• 300 gBoneless chicken thigh or breast, thinly sliced
• 1 tspLight soy sauce
• 1 tspSesame oil
• 1 tspCornflour
• 1 tspShao Xing wine
• 1/2 tspBicarbonate of soda
• 1/2Onion, thinly sliced
• 2–3 clovesGarlic, finely chopped or minced
• 1 tspGinger, finely chopped or minced
• 1/2Red pepper, cut into small squares
• 1/2Green pepper, cut into small squares
• 1 tbspFermented black beans, roughly chopped
• 2–3Spring onions, cut into 5 cm pieces
• 2–3 tbspCooking oil
• 1 tbspSoy sauce
• 2 tbspOyster sauce
• 3 tbspWater
• 2 tspSugar
• 1/2 tspCornflour

Instructions

1. 1

   Marinate the chicken

   Slice the chicken thinly and mix it with the light soy sauce, sesame oil, bicarbonate of soda, Shao Xing wine and 1 tsp cornflour. Leave to marinate for 15 minutes.

2. 2

   Mix the sauce

   Combine the soy sauce, oyster sauce, water, sugar and 1/2 tsp cornflour in a small bowl. Stir well and set aside.

3. 3

   Sear the chicken

   Heat a large wok or pan over a medium-high heat and add 2 tbsp oil. Add the marinated chicken, spread it out and sear for 2 minutes, then turn it and stir-fry for 1–2 minutes.

4. 4

   Cook the vegetables

   Add the onion and both peppers and cook for 1 minute. Remove the chicken and vegetables from the pan and set aside.

5. 5

   Fry the aromatics

   Add 1 tbsp oil to the pan. Fry the garlic and ginger for a few seconds until fragrant, then add the fermented black beans and stir-fry for a few seconds.

6. 6

   Thicken the sauce

   Pour in the prepared sauce and stir until it thickens slightly.

7. 7

   Combine everything

   Return the cooked chicken and vegetables to the pan. Stir-fry until well coated and the sauce is thick and glossy.

8. 8

   Add spring onions

   Add the spring onions and toss them through the other ingredients.

9. 9

   Serve the stir-fry

   Transfer to a serving plate and serve with plain rice or noodles.

What is chicken with black bean sauce?

This is a Chinese-style stir-fry built around chicken, vegetables and fermented black beans, which give the sauce its savoury, distinctive depth. Versions of black bean sauce dishes are found in Chinese cooking, with fermented beans used to bring a concentrated, salty flavour.

Here, a brief chicken marinade helps keep the slices tender, while cooking the ingredients in stages lets them sear before they are coated in sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 397 calories, 37g protein, 20g carbs, 19g fat.

The chicken provides most of the protein, while the sugar and cornflour contribute carbohydrates. Cooking oil, sesame oil and the chicken contribute much of the fat; serving it with rice or noodles adds further carbohydrates. Pair a portion with extra vegetables for a more balanced plate.

Why the marinade matters

Chicken: Thin, even slices cook quickly and are easier to coat with sauce. The soy, sesame oil, wine, bicarbonate of soda and cornflour make a light marinade for the meat.

Timing: Keep the marinating time to 15 minutes as directed. This gives you time to prepare the sauce and vegetables without delaying the quick stir-fry.

Make the sauce before cooking

Sauce: Mix the soy sauce, oyster sauce, water, sugar and cornflour before the wok gets hot. Cornflour can settle, so give the mixture another stir just before pouring it into the pan.

Black beans: Roughly chop the fermented beans to distribute their strong flavour through the dish. They are salty, so taste the finished sauce before considering any extra seasoning.

Cook in stages for good texture

Chicken: Let the slices sear for 2 minutes before turning them, then stir-fry for another 1–2 minutes. Avoid piling them up; the pan should stay hot enough to brown rather than steam them.

Vegetables: The onion and peppers need only 1 minute at this stage. Taking them out with the chicken gives the aromatics room to fry and helps the vegetables retain some bite.

Look for a glossy finish

Thickening: The sauce should first thicken slightly on its own, then become glossy as it coats the returned chicken and vegetables. Stir continuously once the ingredients are back in the pan so the cornflour thickens evenly.

Spring onions: Add them at the end and toss briefly. This keeps their flavour fresh and their pieces distinct.

Serving ideas

Rice: Plain rice is a simple base that soaks up the savoury sauce. Noodles are another option and can be served alongside the stir-fry.

Balance: Add another vegetable side if you want more variety on the plate, keeping the chicken and sauce as the centre of the meal.

Recipe notes & tips

• Slice the chicken evenly so the pieces cook at a similar rate.
• Mix the sauce before heating the pan and stir it again before adding it.
• Have the chopped vegetables and aromatics ready, as the stir-frying moves quickly.
• Use a large wok or pan so the chicken has room to sear.
• Add the spring onions at the end to keep their flavour fresh.

Variations

• Use chicken breast: Slice it thinly and follow the same quick cooking method.
• Choose one pepper: Use a whole red or green pepper if that is what you have.
• Adjust the black beans: Use fewer for a milder, less pronounced fermented flavour.
• Serve with noodles: Pair the stir-fry with cooked noodles instead of rice.
• Add more vegetables: Stir-fry extra sliced vegetables with the onion and peppers.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of sear; cook in batches if needed.
• Cutting uneven slices: Thick pieces take longer to cook; aim for similarly thin slices.
• Skipping the sauce mix: Combine it in advance so the cornflour is ready to thicken evenly.
• Cooking the vegetables too long: They can lose their bite; remove them after the stated 1 minute.
• Leaving the sauce unstirred: Cornflour can settle; stir the sauce before pouring it into the pan.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat thoroughly in a pan over a medium heat, stirring until piping hot; add a small splash of water if the sauce has thickened too much.

Frequently asked questions