Black Bean Sauce Chicken With Vegetables

Total Time
Prep 15 mins
Cook 15 mins

I'm a fiend for black bean sauce so had to try this (tweaked slightly) when I saw it at the Uwajimaya website. Preparation time doesn't include time to cook rice (could also be served over noodles). I'm sure pork could substitute admirably for chicken.

Ingredients Nutrition

  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1 tablespoon oil
  • 12 lb chicken, diced
  • 3 cups assorted fresh vegetables, such as asparagus, Asian eggplant, green beans, onions, zucchini, sliced
  • 2 tablespoons black bean sauce


  1. Combine cornstarch and sugar with 1/2 cup water.
  2. Stir-fry chicken in oil over medium-high heat until done.
  3. Add vegetables and black bean sauce; stir fry for 1/2 minute.
  4. Add cornstarch mixture to the chicken-vegetable mix.
  5. Bring to a full boil and continue to cook, stirring, until vegetables are tender and sauce is thick.
  6. Serve pver steamed rice.


Most Helpful

I, too found this to be a bit bland. Flavour was OK, but if I didn't know there was black bean sauce included, I wouldn't have noticed that flavour in the recipe.

cuisinebymae May 06, 2007

This is, indeed, quick and easy. However, we found it a bit bland. Don't know whether there wasn't enough black bean sauce. Perhaps the addition of a little ginger would help.

GSMontana February 06, 2007

I love a quick to prepare tasty recipe. This is definitely one I will use again. I liked the flexibility here. I used carrots, celery, red & green peppers, and onions for my vegetables. I added 2 cloves of garlic, 1 t. freshly grated ginger, and 1 jalapeno when the chicken had browned and followed the rest of the recipe. I am hooked on the Spicy Chicken in Black Bean Sauce at our Chinese restaurant and got very close by using your recipe and my additions. Thank you for sharing your recipe!!!

Susie D April 18, 2006

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