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Chicken & Black Bean Sauce

So here it is by very popular demand. it seems to be a massive favourite of a lot of people so it was a big challenge to create an easy to follow recipe that you can make at home. Of course getting it to taste great and authentic would be impossible without fermented black beans. These can be found in most Asian stores or online. You can make your own, though I have never done it so can’t advise. Sorry.

Change the chicken to steak strips, prawns, pork strips or even leave the meat out and add more veggies if you prefer.

I really don’t like black beans, I never have. I did, of course, taste this and am really happy with the flavour (one of the not so fun parts of being a chef is you often have to taste things you really don’t like). You may want to add more black beans or even chop them up to get a stronger flavour, I think you would be mad but there is no accounting for taste so work away. I would limit myself to doubling the amount. It is important to remember the flavour will be stronger if you chop them first so don’t add to many.

Some places add chilli to theirs so I included it in the ingredients just in case you are used to it being spicy.



Allergens : Contains Gluten
Chicken Fillets - 4
Red, Green or Yellow Pepper - 1 whole or a mix of all 3
Broccoli - 5 florets
Onion - 1 medium
Garlic Cloves - 1
Fermented Black Beans - 5 tsp
Fresh Ginger - 1 inch
Fresh Chilli (optional) - 1/2 red
Oyster Sauce - 1 tbsp
Light Soy Sauce - 1 tbsp
Sesame Oil (optional) - 1 tbsp
Bamboo Shoots (optional) - 10 - 20 pieces
Water Chestnuts (optional) - 2 whole sliced or 10 slices
Boiling Water - 100ml
Cornflour - 2 tbsp
Chicken Stock Cube - 1/8 dissolve in boiling water


GETTING READY You will need - 1 wok or pan, 2 sharp knives, 1 raw meat chopping board (red), 1 vegetable chopping board (green), 1 wooden or metal spoon to stir.
Slice the chicken breasts lengthwise in 3 then turn to the side and cut into cubes about 3/4 inch in size (you don't have to be precise, just make sure you cut the veg the same size)
Peel and finely chop the ginger and garlic, set to one side.
Cut the vegetables roughly the same size as the chicken.
Heat the wok with the sesame oil if using it, if not then use whatever oil you have.
Add the chicken, spread it out and allow sit for 1 minute before stirring then let sit for about 30 seconds.
Add ginger and garlic, stir then add the veggies, stir again add the black beans and allow rest for 1 minute more.
Stir the ingredients once more and allow sit for about 30 seconds more.
Add soy and oyster sauces, stir then add the water after you dissolved the little bit of chicken stock cube in it. leave for 1 minute then..
Add 3 tbsp of cold water to the cornflour then add this to the wok, stir for 60 seconds then serve.
Ensure you check to ensure the chicken is cooked before serving, use a food thermometer to check the internal temp is 72c or higher or cut into the biggest piece and check if you don't have a food thermometer.
    • Michelle
    • 30th April 2017

    Great recipe. I made it with steak, used an oxo cube instead of chicken stock cube. Yum!

    • Emer
    • 17th February 2018

    Hi Liam
    I have never been able to find the black beans in any Asian shop in cork.could you please post a photo of how they look

    1. Look online, amazon do them and most Chinese stores will also do them

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