How can I make easy Chicken with Black Bean Sauce on a busy night?

Use pre-sliced chicken, a jar of ready-made black bean sauce, and pre-cut stir-fry vegetables. This shortcut version of Chicken with Black Bean Sauce can be cooked in less than 20 minutes, making it perfect for weeknight dinners.

What is the best way to serve Chicken with Black Bean Sauce?

The most common way is with steamed rice, but you can also toss it with noodles for Chicken in Black Bean Sauce with noodles. It pairs well with side vegetables or as part of a full Chinese dinner spread.

Can I make Chicken with Black Bean Sauce without fermented beans?

Yes, you can use bottled black bean garlic sauce from Lee Kum Kee as a substitute. It won’t taste exactly the same, but it’s a convenient way to make Chicken with Black Bean Sauce when fermented beans aren’t available.

How many calories are in Chicken with Black Bean Sauce?

On average, one serving of Chicken with Black Bean Sauce has around 280–320 calories without rice. With rice or noodles, it ranges between 450–550 calories depending on portion size.

Chicken with Black Bean Sauce – Delicious Chinese Stir-Fry Recipe

Description

A classic Chinese stir-fry featuring tender marinated chicken, vibrant bell peppers, and savory fermented black beans in a flavorful sauce. This quick and easy dish is perfect for weeknight dinners and pairs beautifully with steamed rice.

Ingredients

Scale

2 chicken breasts (about 12 ounces / 340g), cut into 1/8-inch thick slices
3 tablespoons water (for marinade)
3 teaspoons cornstarch
1 teaspoon oil (for marinade)
2 teaspoons light soy sauce
3 tablespoons oil (divided)
3 slices ginger, julienned
3 cloves garlic, smashed and chopped
3 scallions, chopped and separated into white and green parts
3 tablespoons fermented black beans, washed and drained
1 green bell pepper, cut into bite-sized pieces
1 red bell pepper, cut into bite-sized pieces
1/2 teaspoon sugar
1 tablespoon Shaoxing wine
1/4 teaspoon salt, or to taste
2 tablespoons water (for stir-fry)

Instructions

Combine the chicken with water, cornstarch, oil, and soy sauce in a bowl. Mix well until the liquid is absorbed. Marinate for 30 minutes.
Preheat a wok over high heat until it begins to smoke. Spread 2 tablespoons of oil evenly across the bottom.
Add the marinated chicken in a single layer and cook for about 30 seconds per side until opaque. Do not overcook. Transfer the chicken to a plate and set aside.
Heat the remaining 1 tablespoon of oil in the wok over medium heat. Add the ginger and cook for 15 seconds.
Add the garlic, white parts of the scallions, and black beans. Stir-fry for another 30 seconds.
Increase heat to high and add the green and red bell peppers. Stir-fry for 1 minute.
Add sugar, Shaoxing wine, salt, cooked chicken, 2 tablespoons of water, and the green parts of the scallions. Stir-fry quickly to coat everything in the sauce.
Serve hot with steamed rice or noodles.

Notes

Marinating the chicken ensures it stays tender and juicy during stir-frying.
Preheating the wok helps prevent the chicken from sticking.
Adjust salt and sugar levels according to taste and preference.
Serve immediately to preserve the vibrant colors and crisp texture of the vegetables.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 680mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 30g
Cholesterol: 70mg

Keywords: chicken with black bean sauce, Chinese stir fry, weeknight dinner, easy Asian recipes, bell pepper chicken