Chicken in Black Bean Sauce

This is a very easy recipe (like most of my other recipes). Saying that, I have “cheated” by using readymade black bean paste but the end result was good so I thought of putting it up here.

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 400gms chicken breast, diced
  • 1 large green pepper, diced
  • 1 large red pepper, diced
  • 1 medium onion, diced
  • 2 green chillies (optional)
  • 3 cloves garlic, finely chopped
  • 2tbspn dark soy sauce
  • 1tbspn chilli sauce
  • 3tbspn rice wine
  • 2tbspn sunflower oil
  • 3tspn corn flour
  • 1cup hot water
  • 3tbspn black bean paste


  1. Marinate chicken with the garlic, soy sauce, chilli sauce and rice wine. Refrigerate for 1-2hrs.
  2. Heat half the oil in a large wok and fry the marinated chicken until cooked. Keep aside.
  3. Heat the remaining oil, throw in all the veggies and stir fry for 2-3minutes. Add the black bean paste and stir fry till veggies are cooked but stick crunchy.
  4. Add the cooked chicken to the wok. add the hot water and bring to a boil.
  5. Mix corn flour with 3tspn cold water and make a paste. Add to sauce, simmer until the gravy thickens.
  6. Serve with egg noodles or rice!

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