Chicken with Black Bean sauce recipe | How to make Chicken with black bean sauce

  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Chinese food is really quick to throw together. So if you are in a rush, short of time, then this recipe is perfect for such days.

This recipe is easily adapted to Quorn, paneer or Tofu for  a delicious vegetarian option.

One word of advice though- the readymade Black bean sauces can vary in saltiness depending upon the brand- so taste ahead before being overly generous with it. Remember- a little salt goes a long way. Bon appetit.


Chicken, boneless, cubed- 400 gm

Black bean sauce- 1 to 2 tbsp

Garlic cloves, finely sliced – 4

Onion- chopped- 1/2 cup

Spring Onions, chopped (1 bunch)- 1/2 cup

Light soy sauce- 1 tsp

Peppers (Capsicum)-any colour- 1/2 cup sliced

Ginger, grated- 1 tbsp

Black pepper- 3/4 tsp

Carrots, thinly sliced (optional)

Cornflour- 2 tbsp

Toasted sesame oil- 2 tsp

Green/ red chilli- 1

Salt- as required


  1. Heat the sesame oil in a wok.
  2. Add the onion. Fry for 1 minute. Add the sliced garlic, gated ginger. Fry for 1 minute on high heat.
  3. Add the black bean sauce. Cook while stirring for 30 seconds.
  4. Add the chicken and stir fry on high heat for 2 minutes to sear it.
  5. If you are using carrots, add them now. 2 more minutes.
  6. Add in the spring onions,  green pepper, soy sauce and black pepper.
  7. Add the green chilli.
  8. Mix the cornflour in 1/4 cup water and add it in when the chicken is cooked. It should take about 4-5 minutes of frying.
  9. The gravy will thicken instantly.

Serve on a bed of steaming hot rice.

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