🥡 Chinese · Main · Easy difficulty · Contains meat or poultry
Chicken in Black Bean Sauce
A rustic Chinese main built around chicken, seasoned with fermented black beans and reen pepper.
- Prep time
- 8 min
- Cook time
- 17 min
- Total time
- 25 min
- Servings
- 4
- Calories
- 390 kcal
- Protein
- 33 g
- Carbs
- 22 g
- Fat
- 19 g
- Course
- Main
About this Chinese stir-fry
Chicken in Black Bean Sauce is a Chinese main built around chicken. It takes about 25 min from start to finish, 8 minutes of prep and 17 minutes of cooking, and serves 4.
Cooking method: stir-fry. Difficulty is rated easy. Contains meat or poultry.
Good for: under 25 minutes, high protein, everyday healthy.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 500 g chicken, cut into bite-size pieces
- 3 tbsp fermented black beans
- 1 green pepper
- 1 onion
- 3 garlic cloves
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 2 tbsp cooking oil
- Salt and black pepper, to taste
Method
Step 1. Cut everything into bite-size pieces so it cooks evenly; mix onion and arlic cloves into a quick sauce.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 2. Heat a wok until almost smoking, then add a spoonful of oil.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 3. Sear the chicken in batches for about 3 minutes until browned; remove to a plate.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 4. Stir-fry the fermented black beans and reen pepper for 1 minute until fragrant.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 5. Return the chicken, pour in the sauce and toss over high heat for 2 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 6. Taste, adjust the seasoning and serve immediately with shaoxing wine.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Chef's tip
Prep everything before you start - stir-frying moves fast.
Equipment you will need
- Wok or large frying pan
- Spatula
- Small bowl for sauce
Nutrition per serving
Estimated per serving: 390 kcal, 33 g protein, 22 g carbohydrate and 19 g fat. Roughly 34% of the energy comes from protein, 23% from carbohydrate and 44% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Chicken in Black Bean Sauce
Substitutions and variations
- Use tamari for a gluten-free version of soy sauce.
- Swap the protein for tofu or mushrooms; press tofu first so it browns instead of steaming.
- Add vegetables in order of how long they take to cook, hardest first.
Frequently asked questions about Chicken in Black Bean Sauce
How long does Chicken in Black Bean Sauce take to make?
It takes about 25 min in total: 8 minutes of prep and 17 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 390 kcal, with 33 g protein, 22 g carbohydrate and 19 g fat. These are estimates for the recipe's 4 servings.
Is Chicken in Black Bean Sauce gluten-free?
It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.
Is it suitable for vegetarians or vegans?
No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Chicken in Black Bean Sauce ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.