Chicken In Black Bean Sauce

Prep Time
Cook Time
Ready In

"The DH decided he would like chicken in black bean sauce for dinner but didn't like any of the recipes I had printed of so he sort of mixed them up and came up with his own. I did the prep and he did the cooking, times are estimated as I was prepping several other dishes at the same time. Do not include 20 minutes marinating time. We served it with veggie packed fried rice."

Original recipe yields 7 servings


  • Serving Size: 1 (128.6 g)
  • Calories 271.1
  • Total Fat - 7.1 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 30.8 mg
  • Sodium - 343 mg
  • Total Carbohydrate - 36.5 g
  • Dietary Fiber - 5 g
  • Sugars - 3.4 g
  • Protein - 17.2 g
  • Calcium - 29.7 mg
  • Iron - 2.1 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.3 mg

Step 1

Make marinade by mixing together the sugar, soy sauce and cornflour slurry.

Step 2

Cut chicken into thin strips and put into the marinade and mix well to coat and leave for 20 minutes. Use this time to cut up your onion and capsicum and mix your sauce ready to cook.

Step 3

In a small bowl, mix together the oyster sauce, sugar and water to make the sauce, set aside.

Step 4

Heat a large frying pan or a wok with 1 tablespoon oil over high heat and stir fry the garlic and black bean sauce until fragrant, about 2-3 minutes and then stir in the onion and cook until soft, about 3-4 minutes, then add the chicken and stir fry until the meat turns opaque about 4-5 minutes.

Step 5

Add the sauce mix you have set aside and allow to heat through, 1-2 minutes and then close the lid and simmer for 3 minutes.

Step 6

Stir in the capsicum and cook for 1-2 minutes and then add the cornflour slurry and stir until the sauce has thickened.

Step 7

Serve with rice or fried rice and steam vegetables if desired.

Tips & Variations

No special items needed.



I used whole boneless, skinless chicken pieces added a bit of fresh rosemary and followed this recipe using gluten free sauces. It turned out delicious, thx for sharing this here.

review by:
(22 Mar 2015)