Chicken in Black Bean Sauce

READY IN: 30mins
Recipe by Bec

From my favorite cookbook- The Roosevelt Raccoons "All of Our Favorites" cookbook. The cookbook contains recipes from active parents and teachers of Roosevelt Elementary School, Mankato, MN. It is where I went to school, and my family submitted all of our family favorites for it. So, we probably have 10 copies of the book in our house! This recipe was from Fahn Hakkila, a friend of ours.

Top Review by Kath_ko

What a tasty and easy recipe! I used yellow, orange and red peppers and they made the dish very colourful. The black bean sauce that I had on hand was very concentrated, so I added about 3/4 c of broth. As we all like garlic, I added more of that as well. Next time, I will try making it with mushrooms. Thank you for posting. I will certainly make it again! :)

Ingredients Nutrition


  1. Combine cornstarch, soy, sherry, and 1 teaspoon water in a bowl.
  2. Stir and coat chicken with this mix, then add 1 1/2 teaspoons oil and marinate for 15 minutes.
  3. Prepare cooking sauce by mixing 1 tablespoon each soy sauce and cornstarch, 1/2 teaspoon sugar, and 1/2 cup chicken broth or water.
  4. Set aside.
  5. Heat wok or frying pan over high heat.
  6. Add 2 tablespoons oil when pan is hot.
  7. Add black bean sauce and garlic to hot oil.
  8. Stir-fry chicken in this mixture until opaque (roughly 3 minutes)- Remove from pan.
  9. Add 1 tablespoon oil.
  10. When hot, add and stir-fry peppers and onion for 40 seconds.
  11. Mix in 1 tablespoon water and cook 1 minute.
  12. Return chicken to pan and cook, stirring until sauce boils and thickens.

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