Forget ordering take out and make it homemade with this delicious stir-fry recipe for Chicken With Black Bean Sauce.
For the perfect side dish to serve with my Best Ever Fried Rice.
![Chicken with Black Bean Sauce on a bed of white rice with chopsticks](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chinese-Black-Bean-Chicken-1-4-683x1024.jpg)
![Chicken with Black Bean Sauce on a bed of white rice with chopsticks](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chinese-Black-Bean-Chicken-1-4-683x1024.jpg)
Black Bean Sauce At Home
Chicken with black bean sauce is a Chinese restaurant favorite! But you don’t have to order take-out to enjoy it. With this recipe, you can cook it at home in just 30 minutes!
I know it may look like a complicated dish, but it really is simple to make!
Why This Recipe Works
- Using Chicken Thighs instead of breast ensures the chicken will be moist and juicy.
- Marinating the Chicken gives the meat wonderful taste and texture.
- The fresh aromatics of garlic and ginger and green onions give this dish a kick of flavor you don’t get from spice powders.
- Making the sauce from fermented black beans and chicken stock instead of premade jarred sauce a flavor profile that can’t be beat.
How to Make Chicken With Black Bean Sauce
Start with Marinating the chicken for 15-20 minutes in Chinese rice wine, soy sauce, and sesame oil.
![chicken meat marinating in sauce](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chicken-marinating-1024x576.jpg)
![chicken meat marinating in sauce](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chicken-marinating-1024x576.jpg)
Using a wok or large skillet, heat the 2 tablespoons oil. Add red peppers and onion and cook until tender.
![peppers and onions cooking together in a pan](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chicken-with-Black-Bean-Sauce8-1024x640.jpg)
![peppers and onions cooking together in a pan](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chicken-with-Black-Bean-Sauce8-1024x640.jpg)
Remove the peppers and onions from the pan and set aside.
Add more oil if necessary. Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.
![ginger and garlic added to the pan](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chicken-with-Black-Bean-Sauce5-1024x640.jpg)
![ginger and garlic added to the pan](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chicken-with-Black-Bean-Sauce5-1024x640.jpg)
Remove the chicken from the marinade with a slotted spoon and stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
![chicken cooking with the garlic abd ginger](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chicken-with-Black-Bean-Sauce5B.jpg)
![chicken cooking with the garlic abd ginger](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chicken-with-Black-Bean-Sauce5B.jpg)
Mix in the black beans, stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion.
![the chicken in the sauce with green onions](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chicken-with-Black-Bean-Sauce5c-1024x640.jpg)
![the chicken in the sauce with green onions](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chicken-with-Black-Bean-Sauce5c-1024x640.jpg)
Can’t Find Fermented Black Beans? You can get Fermented Black Beans here on Amazon(#paidlink).
Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken.
![Chicken with Black Bean Sauce cooked in the pan](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chinese-Black-Bean-Chicken-0-1-728x1024.jpg)
![Chicken with Black Bean Sauce cooked in the pan](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chinese-Black-Bean-Chicken-0-1-728x1024.jpg)
Serve immediately with cooked rice.
![Chicken with Black Bean Sauce piled high on a bed of rice](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chinese-Black-Bean-Chicken-1-5-683x1024.jpg)
![Chicken with Black Bean Sauce piled high on a bed of rice](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chinese-Black-Bean-Chicken-1-5-683x1024.jpg)
Tips For The Perfect Stir-Fry
- Prepare all your ingredients before starting. When making a stir-fry, things move quickly. Having your ingredients ready keeps things running smoothly.
- Don’t be tempted to use soy sauce – fermented black beans are salty so before adding any soy sauce, it’s best to wait and add it after tasting.
- Be sure to rinse the black beans – fermented black beans are salty and need to be rinsed in order not to overpower the dish.
- Stir your stir fry often to keep things from sticking to your pan or wok.
- Change things up by replacing the chicken with your favorite protein. I’ve made this recipe with beef and shrimp. They were both delicious!
Recipe Variations
- Replace the chicken with shrimp or beef for a whole new dish
- Add your favorite stir-fry vegetables to make this recipe your own.
The Perfect Pairings
Looking for the perfect pairing for this dish?
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![Chicken with Black Bean Sauce piled high on a bed of rice](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chinese-Black-Bean-Chicken-1-2b-180x180.jpg)
![Chicken with Black Bean Sauce piled high on a bed of rice](https://www.errenskitchen.com/wp-content/uploads/2020/02/Chinese-Black-Bean-Chicken-1-2b-180x180.jpg)
Let’s Make
Chicken With Black Bean Sauce
Fermented black beans add their own unique flavor to this Chinese stir-fry recipe that’s quick and easy to prepare.
Prep20 minutes
Cook15 minutes
Total30 minutes
Prevent your screen from going dark
Instructions
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Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.
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While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.
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In a small bowl, combine the cornstarch with the water and Set aside.
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Using a wok or large skillet, heat the 2 tablespoons oil. When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.
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Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.
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Remove the chicken from the marinade with a slotted spoon. Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
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Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion
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Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken. Serve immediately with cooked rice.
Tips + Notes
- Prepare all your ingredients before starting. When making a stir-fry, things move quickly. Having your ingredients ready keeps things running smoothly.
- Don’t be tempted to use soy sauce – fermented black beans are salty, so before adding any soy sauce it’s best to wait and add it after tasting.
- Be sure to rinse the black beans – fermented black beans are salty and need to be rinsed in order not to overpower the dish.
- Stir your stir fry often to keep things from sticking to your pan or wok.
- Change things up by replacing the chicken with your favorite protein. I’ve made this recipe with beef and shrimp. They were both delicious!
Nutrition Information:
Calories: 209 (10%)| Carbohydrates: 10g (3%)| Protein: 26g (52%)| Fat: 6g (9%)| Saturated Fat: 1g (6%)| Cholesterol: 109mg (36%)| Sodium: 700mg (30%)| Potassium: 447mg (13%)| Fiber: 2g (8%)| Sugar: 4g (4%)| Vitamin A: 1019IU (20%)| Vitamin C: 42mg (51%)| Calcium: 25mg (3%)| Iron: 1mg (6%)
Nutritional Data Disclaimer