Black bean sauce chicken
Black Bean Sauce Chicken is a delicious stir-fry that is quick and easy to make at home. This dish is popular in many Chinese restaurants. It is known for its bold, savoury taste and tender chicken pieces. The secret is the black bean sauce, which gives it a rich, umami flavour.
Black bean sauce is made from fermented black soybeans. These beans are also called salted black beans or Douchi in Chinese cooking. They add a deep, salty, and slightly tangy taste to stir-fries and sauces. You can buy black bean sauce ready-made at most Asian grocery stores. It usually has garlic, soy sauce, and other spices mixed in. This saves time and makes cooking easy for home cooks.
Why You’ll Love This Recipe
This Black Bean Sauce Chicken is perfect for busy weeknights. It needs simple ingredients and only a few minutes to cook. The marinated chicken stays juicy and soaks up the sauce well. Fresh vegetables like bell peppers and onions add crunch and sweetness. Garlic and ginger bring extra flavour and aroma. The final stir-fry is satisfying, savoury, and goes so well with steamed rice.
Ingredients Are Easy to Find
The best thing is that you do not need fancy ingredients. Chicken thighs or breasts, onion, garlic, and bell pepper are easy to find. Black bean sauce, oyster sauce, and soy sauce are pantry staples for Asian cooking. A splash of dry sherry or Shaoxing wine adds a nice touch but you can skip it if you do not have any. Cornstarch helps to coat the chicken and thicken the sauce.
Tips for Best Results
Marinating the chicken makes it more tender and flavourful. It only takes about 15 to 20 minutes. Make sure you have all your ingredients ready before you start stir-frying. Stir-frying happens fast, so you don’t want to stop to chop vegetables while cooking. Use a wok if you have one. If not, a large frying pan works too. Cook on high heat to get that nice sear and keep the veggies crisp.
Perfect for Family Meals
Black Bean Sauce Chicken is a family-friendly dish. It is not too spicy, and kids usually enjoy the sweet and savoury taste. You can adjust the vegetables to your liking. Add broccoli, snow peas, or carrots if you want more colour and nutrition. Serve it over warm jasmine rice or noodles for a complete meal.
Customise
You can easily adapt this recipe. Try adding chilli flakes if you like it spicy. Use tofu instead of chicken for a vegetarian version. Make extra sauce if you love it saucy. You can even double the recipe to feed more people or have leftovers for lunch the next day.
Once you try Black Bean Sauce Chicken at home, you may not want to order takeout. It is quick, fresh, and full of flavour. Plus, you can control what goes into your food. So grab your wok, get your ingredients ready, and enjoy a tasty homemade stir-fry tonight!
Black bean sauce chicken
Ingredients
For the Marination
- 300 g boneless chicken thigh cut into small pieces
- 1 tbsp dry sherry or Shaoxing wine
- 2 tsp corn starch
- ¼ tsp salt
For the Sauce
- 2 tbsp black bean sauce
- 1 tbsp dry sherry or Shaoxing wine
- 1 tbsp oyster sauce
- ½ tsp dark soy sauce
- 1 tbsp water
- 1 tsp sugar
- ⅛ tsp pepper powder
- ½ tsp cornstarch
For the Stirfry
- 2 tbsp oil
- 1 yellow onion cubed
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 bell pepper cut into bite-sized pieces
- Spring onions for garnish
Instructions
Marinate the Chicken:
- In a bowl, combine the chicken pieces with 1 tbsp dry sherry (or Shaoxing wine), 2 tsp corn starch, and ¼ tsp salt.
- Mix well until the chicken is evenly coated. Cover and let it marinate for at least 15–20 minutes.
Prepare the Sauce:
- In a small bowl, mix together the black bean sauce, dry sherry, oyster sauce, dark soy sauce, water, sugar, pepper powder, and cornstarch. Stir until the sugar and cornstarch are dissolved. Set aside.
Stir-fry the Chicken:
- Heat 1 tbsp oil in a wok or large frying pan over medium-high heat.
- Add the marinated chicken and stir-fry for 3–4 minutes, until the chicken is browned and mostly cooked through. Remove and set aside.
Cook the Vegetables:
- In the same pan, add the remaining 1 tbsp oil.
- Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
- Add the sliced onion and stir-fry for 2–3 minutes until slightly softened.
- Add the bell pepper and cook for another 2–3 minutes until tender-crisp.
Combine and Finish:
- Return the chicken to the pan. Pour in the prepared sauce.
- Stir well to coat all the ingredients. Cook for another 2–3 minutes, or until the sauce thickens and the chicken is cooked through.
- Garnish with spring onions.
- Serve hot with steamed rice or noodles. Enjoy!
Notes
Swap the bell pepper with broccoli, snow peas, or carrots for variety.
Frequently Asked Questions
Yes! Chicken breast works too — just be careful not to overcook it so it stays tender.
It’s a savoury, fermented sauce made from salted black soybeans, garlic, and spices — it adds a deep umami flavour to stir-fries.
You can use dry sherry or even a splash of dry white wine as an alternative.
Yes, swap the chicken for tofu or mushrooms and use a vegetarian oyster sauce or skip it altogether.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave until hot.
It’s great with steamed jasmine rice, fried rice, or plain noodles.
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