For an extra kick, add a pinch of red pepper flakes or a finely chopped chili pepper to the garlic when sautéing. If you don't have oyster sauce, you can substitute with a tablespoon of soy sauce mixed with a 1/2 teaspoon of brown sugar. Make sure your wok or skillet is very hot before adding the chicken for a good sear and to prevent sticking.
Chicken in Black Bean Sauce
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME50 mins
-
SERVING6 People
-
VIEWS12
Savor the taste of authentic Chinese cuisine with this easy-to-make Chicken in Black Bean Sauce. A delightful stir-fry bursting with savory flavors, crisp textures, and a hint of sweetness – perfect for a quick weeknight dinner.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate9 g
-
Cholesterol102 mg
-
Fiber1 g
-
Protein38 g
-
Saturated Fat2 g
-
Sodium453 mg
-
Sugar4 g
-
Fat8 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Chicken Marinade: In a medium bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water until smooth. Add soy sauce, sugar, and salt. Mix well, then add the sliced chicken. Toss to coat evenly and let it marinate for 20 minutes. (Time: 20 minutes)
02
StepBlanch the Bean Sprouts: Bring a saucepan of water to a boil. Add bean sprouts and blanch for just 30 seconds, until slightly softened but still crisp. Drain immediately and set aside. (Time: 2 minutes)
03
StepPrepare the Oyster Sauce Mixture: In a small bowl, combine 1/4 cup water, oyster sauce, and sugar. Stir until the sugar is dissolved and set aside. (Time: 1 minute)
04
StepSauté Aromatics: Heat vegetable oil in a large skillet or wok over high heat. Add black bean sauce and minced garlic; stir-fry until fragrant (about 1 minute). Add sliced onion and cook, stirring occasionally, until softened (about 3-4 minutes). (Time: 5 minutes)
05
StepCook the Chicken: Add marinated chicken to the skillet and stir-fry until it's cooked through and no longer pink in the middle (about 4-5 minutes). Stir in the oyster sauce mixture and cook until heated through. Cover the skillet and simmer for 1-2 minutes to allow the flavors to meld. (Time: 8 minutes)
06
StepAdd Bell Pepper and Thicken Sauce: Stir in the chopped bell pepper. Cover and cook until the bell pepper is slightly softened (about 1-2 minutes). In a small bowl, dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture. Cook until the sauce has thickened to your liking (about 2-3 minutes). (Time: 7 minutes)
07
StepServe Immediately: Serve the Chicken in Black Bean Sauce hot, over steamed rice or noodles. Garnish with extra bean sprouts or sliced green onions if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Aniya Metz
Jul 1, 2025I've made this a few times now, and it always comes out great. I like to add a little ginger for extra flavor.
Carole Kiehn
Jun 21, 2025This recipe is fantastic! So easy and the flavors are spot-on. My family loves it!
Frida Hirthe
May 29, 2025The black bean sauce can be a bit salty, so I adjust the amount of soy sauce in the marinade accordingly. Overall, a delicious and quick meal!