Traditional recipes

Chicken in Garlic and Black Bean Sauce recipe

Chicken in Garlic and Black Bean Sauce recipe

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  • Meat and poultry
  • Poultry
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  • Quick chicken

This classic Chinese stir-fry dish is not only delicious, but also very simple to make. Chicken is stir-fried with onions, peppers, bean sprouts and then served in a garlic and black bean sauce.

Quebec, Canada

8 people made this

IngredientsMakes: 4 - 6 servings

  • Marinade
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
  • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
  • 6 skinless, chicken breast fillets, finely sliced
  • 200g bean sprouts
  • Sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon sugar
  • 4 tablespoons water
  • 1 tablespoon oil
  • 1 tablespoon chopped garlic
  • 3 tablespoons black bean and garlic sauce
  • 1 medium onion, finely sliced
  • 1/2 teaspoon salt
  • 1/2 pepper, chopped (any colour you prefer)
  • 2 teaspoons cornflour, mixed with 1 tablespoon water

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, let marinate for 20 minutes.
  2. Meanwhile, blanch the bean sprouts in boiling water for 30 seconds. Drain and set aside.
  3. In a small bowl, mix together the oyster sauce, sugar and water to make the sauce. Set aside.
  4. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic and garlic sauce until fragrant, about 2-3 minutes. Stir in the onion and salt and cook until soft, 3-4 minutes. Add the chicken and stir-fry until the meat turns opaque, 3-4 minutes.
  5. Add the sauce, mix and allow to heat through, 1-2 minutes. Close the lid and simmer for 3 minutes. Stir in the pepper, cook for 1-2 minutes. Add the bean sprouts and cornflour slurry and stir until the sauce is thickened. Serve.

See it on my blog

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Reviews & ratingsAverage global rating:(5)

Reviews in English (4)

Fantastic - family loved it more than local takeaway - doubled the quantity and used 2 sachets (120g) of BB and Garlic sauce, plus used 3 whole peppers and 450g of Beansprouts and 3 onions - making it again tonight and thought I should say thank you for this really lovely recipe!-25 Feb 2017

This was really nice. A subtle flavour, not as strong as black bean sauce from a takeaway, but really nice in its own right. Tweaked slightly to use a full packet of Black Bean Stir Fry Sauce (120g) and I'd say it makes 3 me-sized portions rather than 6-07 Jun 2015

  • 6 large cloves garlic, peeled
  • 1/4 cup dried fermented black beans (see note)
  • 3 pounds chicken parts (from about one 4-pound chicken), cut into 2-inch segments with a cleaver or heavy knife
  • 1/4 cup cornstarch
  • 1 quart vegetable, canola, or peanut oil
  • 1/2 cup chinese rice wine
  • 2 cups low-sodium homemade or store-bought chicken broth
  • 3 jalapeños, sliced, or a few dried red chili peppers
  • Kosher salt
  • 1/4 cup roughly chopped cilantro leaves
  • 6 scallions, sliced

Mince garlic and fermented black beans together, until you have a mashed-up combination of the two.

Preheat the oil in a wok, Dutch oven, or deep fryer 350°F. Dredge the chicken in the cornstarch. Deep fry chicken until golden brown, about 3 minutes. Remove the chicken with a slotted strainer. Strain and oil and reserve for another use.

Heat 1 tablespoon of used oil in a large wok or 12-inch skillet over high heat until smoking. Stir-fry the garlic and black bean mixture in the oil until fragrant, about 30 seconds. Add the pieces of chicken and continue to stir-fry until the pieces are all evenly coated, about 30 seconds longer.

Add rice wine and stock. Add chilies if using. Bring to a boil, reduce to a simmer, then cover and cook until chicken is cooked through, about 30 minutes. Remove chicken and set aside. Increase heat to high and cook without a lid until sauce is reduced to about 1/2 cup. Season sauce to taste with salt, pour sauce over chicken, garnish with scallions or cilantro, and serve immediately.

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Great recipe and relatively easy. Good with dark or white chicken. Usually add a few more Chinese vegetables.

Yuk. Bland, muddied flavors. I even got the authentic black bean sauce from an oriental market, instead of any sort of americanized grocery store brand, but following this recipe is a waste of good ingredients. I even tried amping it up with extra garlic & fresh ginger and still couldn't salvage it.

Simple, quick and tasty! Did use a tad more teriyaki and black bean sauce though. Next time will marinate longer and use more red peppers, add some mushrooms, and only cook vegetables for six minutes.

Edible, but not a particularly special meal. I found the black bean sauce tasted artificial, and a had bought a higher-end sauce as recommended by a previous reviewer. I would make it again if I were in a hurry on a weeknight, but not for company.

Excellent. Easy to prepare and extremely tasty. Will make again and again.

This was an easy dish to prepare. I added a couple of tablespoons of water and 2tsp of cornstarch so the sauce thickened up a bit. I also added 1/4 tsp red pepper flakes for some spice. I also used mushrooms and snowpeas.

Its O.K. Good but not great. I recommend looking for a very good black bean sauce, since it can make a big difference on the taste. I added mushrooms at the end and work out well.

We thought this was good, but not great. At the same time as the onions and bell pepper were cooking, I added 1/2lb of asparagus sliced into 1/2" pieces. As the chicken and sauces were cooking I added a drained can of baby corn and five roma tomatoes quartered lengthwise. I tasted it as it was cooking and it just seemed like "jarred black bean sauce on chicken and vegetables" -- it need some depth or character to it so I added about 1/2 cup of chicken broth which helped. I probably won't make it again, it definitely wasn't bad, but it wasn't memorable. (We didn't find it too salty at all.)

Very simple to make with ingredients you probably have on hand. I did find it slightly salty but this was offset by serving it with plain basmati rice (I don't salt the water when cooking my rice).

I thought this recipes was great! I also added a can of baby corn. Definately would add the corn again. It's a keeper.

I have made this dish several times. Sometimes I add baby corn and diced water chestnuts. I serve it over brown rice or asian noodles. This is a great weeknight recipe because it can be prepared quickly.

Simple enough for a on-the-rush student to make, and very close to authentic Asian-style cooking!

This was so good and easy to make! I marinated the chicken overnight in lots of teriyaki sauce. It was a little too salty (I'm not sure from using too much teriyaki sauce or from the black bean sauce).

Delicious, easy to make, one of my favorites! I added some shitake mushrooms which gave it a wonderful flavor in addition to the red pepper.

This is a great dish! I like to marinate the chicken a little longer, so the teriyaki taste is more noticeable. I did as suggested and added water chestnuts, and I also added baby corns. I'll make this one again, real soon!

This dish turned out wonderfully. The teryaki gave a nice sweetness that was balanced with the spiciness of the black bean sauce. Iɽ definitely make this one again!

I was interested to see that someone else suggested adding water chestnuts, as I've been adding them to this recipe for years. I add about 1/2 cup of sliced water chestnuts when I add the pepper and onion. This is also good served with sesame noodles instead of rice.

I thought this dish was very good, simple, healthy and easy to prepare. I would recommend cooking the chicken separately and then combining with the cooked vegetables at the end. Per the other review I added water chestnuts and agree that it was a good addition.

  • 1 tbsp light soy sauce
  • 1½ tbsp Shaoxing rice wine (or dry sherry)
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 2 tsp cornflour
  • 450g/1lb boneless chicken thighs, cut into 5cm/2in pieces
  • 1 tbsp vegetable or groundnut oil
  • 1 tbsp finely chopped fresh root ginger
  • 1½ tbsp finely chopped garlic
  • 1 tbsp finely chopped shallots
  • 2½ tbsp fermented black beans, rinsed and drained, roughly chopped
  • 3½ tbsp finely chopped spring onions
  • 150ml/5fl oz chicken stock

Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade.

Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned.

Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked.

Garnish with the remaining spring onions and serve.

Recipe Tips

You can marinade the chicken for up to a day before cooking. If you're really pressed for time, 20 minutes is better than nothing.

Buying & Storing

Black bean garlic sauce can be purchased in Chinese grocery stores or online . Refrigerate after opening, and make sure to only use a clean utensil when spooning some out. It also helps to stir before using it.

Use by the date indicated on the package. To give you an idea of its shelf life, the jar we bought in September 2019 has a best-by date of April 2022.

  • 1 pound boneless, skinless chicken thighs (cut into 3/4-inch cubes)
  • Marinade:
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons light soy sauce
  • 1/4 teaspoon Asian sesame oil (or to taste)
  • 2 teaspoons cornstarch
  • Other:
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 1 spring onion (chopped)
  • 2 tablespoons Chinese fermented black beans (rinsed, finely chopped)
  • 1/2 medium onion, cut into wedges (1/2 to 3/4 cup)
  • 1 green pepper, cut into triangles
  • 1 carrot (sliced on the diagonal about 1/2-inch thick)
  • 1/2 cup chicken broth or stock
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons water

Combine the chicken thighs with the marinade ingredients, adding the cornstarch last. Marinate the chicken in the refrigerator for 15-20 minutes.

While the chicken is marinating, if you have not already done so, cut up the vegetables (the onion, green bell pepper, and carrot) and aromatics (the ginger, garlic, and spring onion). In a small bowl, combine the cornstarch with the water to make a "slurry." Set aside.

Using a 14-inch flat bottom wok, heat the wok and add 2 tablespoons oil. When the oil is hot, add half of the chopped black beans, spring onion, ginger, and garlic. Stir-fry for a few seconds until aromatic. Add the chicken thighs (remove the chicken from the marinade with a slotted spoon. Discard any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.

Push the chicken to the sides of the wok and add the remaining black bean/spring onion/ginger/garlic mixture in the middle. Add the carrot. Stir-fry for 1 to 2 minutes, then add 1/4 cup chicken broth. Cover and let cook for another 2 minutes.

Add the onion and green pepper and the remaining 1/4 cup broth. Cover and cook for 2 to 3 minutes, until the onion starts to soften. Stir in the sugar. Give the cornstarch/water mixture a quick re-stir and add into the wok, stirring quickly to thicken. Serve immediately with cooked rice.

Stir Fried Chicken with Black Bean Sauce (豉汁干葱爆鸡球)

Today I want to introduce a super simple chicken stir fry recipe with a delicious sauce – black bean sauce. If you’re wondering where the veggies and greens are, let me make a quick introduction.

Unlike most takeout Chinese in the US, authentic Chinese stir fry recipes usually emphasize one ingredient and keep the dish really simple. For example, if it’s a chicken stir fry dish, 80% of the dish will be chicken, and the remaining 20% of the ingredients will be seasoning and spices (unless it’s a Szechuan stir fried chicken, in which case the dish might contain 50% chicken and 50% dried chili peppers). If a dish emphasizes vegetables, it might add a bit of meat (pork belly is commonly used), but only use its flavor to enhance the whole dish. If you visit China, you’d be surprised that you are not able to find “beef with broccoli” in any restaurant. We don’t serve a stir fried dish that’s anything like that.

The recipe I’m introducing today is a good example. You might be surprised at the generous amount of herbs used in this dish, on a single piece of chicken breast. Try it once, and you’ll love the results you get. Although the sauce is already really rich and delicious by itself, adding tons of shallot, ginger, and garlic will largely enhance the intensity of the umami. This is the key to recreating the true flavor of China, even without a wok.

Speaking of the sauce, I’m in love with the LKK black bean sauce lately. If you’re tired of using soy sauce to cook noodles and other dishes, give this sauce a try. The sauce uses fermented black beans to create a distinct savory flavor that goes great with black pepper. It’s a popular sauce and is usually used in Cantonese recipes to cook meat and seafood. It’s a great sauce for stir frying and steaming.

In the end, if you really want to add some veggies to this dish, make sure you cook the veggies separately and use those with low moisture. If you’re adding blanched broccoli or asparagus, make sure to drain the water thoroughly. The sauce in this recipe was thick enough, so I didn’t add cornstarch to it and dilute it. Prepare a potato starch slurry (1 teaspoon potato starch + 1 tablespoon water) before cooking. If the sauce doesn’t thicken once you’ve finished stir frying, swirl in the slurry to thicken sauce.

I hope you enjoy this quick and easy stir fried chicken!

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Chicken with Black Bean Sauce

Convenient black-bean-and-garlic sauce turns this dish into a real family favourite. It's available at many large supermarkets and, of course, Chinese markets. Serve with blanched or steamed baby bok choy and rice or noodles.


  • 1 tablespoon vegetable oil
  • 3 lbs chicken pieces skinned
  • 1 onion chopped
  • 1/4 cup minced fresh coriander
  • 1 tablespoon grated gingerroot
  • 2 tablespoons black bean garlic sauce
  • 2 tablespoons Chinese rice wine (optional)
  • 2 tablespoons dry sherry (optional)
  • 2 teaspoons rice vinegar
  • 2 teaspoons cider vinegar
  • 1/2 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 2 green onions chopped

Nutritional facts <b>Per serving:</b> about

  • Sodium 246 mg
  • Protein 30 g
  • Calories 222.0
  • Total fat 8 g
  • Cholesterol 96 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g


In large nonstick skillet, heat vegetable oil over medium-high heat brown chicken, about 10 minutes. Transfer to plate pour off fat in pan.

Reduce heat to medium. Add chopped onion, coriander and ginger cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in black-bean-and-garlic sauce, rice wine (if using) and vinegar cook for 1 minute. Add stock and 1/2 cup (125 mL) water bring to boil. Return chicken to pan reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes.

In small bowl, mix cornstarch with 1 tbsp (15 mL) water. Push chicken aside. Stir cornstarch mixture into sauce boil until thickened, about 1 minute. Sprinkle with sesame oil and green onions.

Kitchen Princess

The best thing you can possibly do when visiting Los Angeles is go to Versailles. It’s a legendary cuban restaurant in Culver City (and other locations). Their garlic chicken over rice with black beans is just about the best thing on this earth. Whenever I’m home visiting family, I make sure all family dinners are at Versailles because it’s just so god damn good.

It’s hard to describe the flavor. Intensely garlicky for sure, citrusy and definitely salty. It’s quite tangy but also sweet somehow. I’ve been searching for a recipe for years. It’s called a cuban mojo sauce, but Versailles does it the best. Versailles actually sells their own marinade, as does Goya…but it’s not the same. Buying a “mojo grill marinade” won’t work…I’ve tried. It’s not just about the marinade. It’s about the pre-soaking and the crispy chicken skin. And the garlic – a lot of it.

While browsing some food sites a few weeks ago, I stumbled upon a recipe that claimed to have unlocked the Versailles secret. I will admit, it certainly looked right. So I cleared my schedule and high-tailed it to the Mexican grocery store. I don’t know of any Cuban grocery stores in New York, but please comment if you do!

And she was right…she got pretty close. My only complaint is the slight artificial taste you get from the bitter orange juice. But short of getting on a plane…this wil have to do.

The secret is bitter orange juice. Truth be told, I’ve never seen a bitter orange but I do recall seeing bitter orange juice in the Goya section at some large grocery stores. Make sure you are in a Mexican grocery store…your Food Town won’t have this. And check the produce area, I found bitter orange juice near the salad dressings at NSA Supermarket on 9th Avenue and 27th St.

Versailles Garlic Chicken over Rice

2 gallon-sized ziplock bags

5 lbs. chicken (4 breasts, 4 thighs, 4 wings)

5 lemons (3 sliced in half and 2 juiced)

1 ½ cups sour orange juice

¼ cup vegetable oil (I used canola)

1 large white onion (not yellow), sliced into rings

1. Brine the chicken: Bring 4 cups of water to boil in a small pot on the stove. Turn off the flame, add 1 cup of salt and let sit for 5 minutes. In a large bowl that will fit in your refrigerator, cover the chicken with 10 cups of cold water and add the salt water mixture. Squeeze in the juice from three lemons and throw the rinds in. Refrigerate for 12 hours.

2. In a blender, combine the sour orange juice, garlic cloves, cumin, juice of 2 lemons and about ½ teaspoon salt and ¼ teaspoon pepper. Blend on high for 30 seconds – or until the garlic is broken up. A food processor will also work.

3. Divide the chicken into two large ziplock bags, divide the orange garlic mixture as well. Seal the bags, shake a bit and marinate at room temperature for two hours.

4. Remove the chicken to a plate, pat dry and season with salt and pepper. Reserve the marinade for cooking.

5. Make the rice by brining 1 cup rice, 2 cups water, a pinch of salt and a squeeze of lemon to boil, then reduce heat and simmer for 20 minutes, fluff with a fork and set aside.

6. Preheat your oven to 350. Heat ½ of the oil in a large cast iron skillet over medium-high heat. Cook 3 pieces of chicken, skin side down until very crispy. About 5 minutes each side and repeat until all chicken is browned, adding more oil as needed. *If you don’t have a cast-iron skillet, you can use a regular non-stick pan and just transfer all the chicken and juices into a large glass baking dish for the oven.

7. Add the marinade to the hot pan and add as much chicken as will fit and cover with aluminum foil. Braise in the oven for about 45 minutes. Use a second pan if you have to – or simply roast the extra chicken on a baking sheet.

8. Remove the chicken from the pan and set to rest. Bring the sauce to boil on the stove and reduce by a quarter (about 8 minutes) and scrape all the bits from the roasting pan into the sauce. Season with salt and pepper if necessary. Add the onion rings at the last moment when you are ready to serve (you want them to be almost raw). Serve with the rice, fried plantains and black beans.

Twice-Fried Plantains

1. Slice the plantains into 1/2 inch thick chips on a bit of an angle. And sprinkle with salt.

2. In a cast iron pan or small skillet, heat the oil over medium high heat. When the oil is hot (about 4 minutes) add a layer of plantains flat in the pan and not too close together. Cook for 2 minutes on each side until deep golden brown. Work in batches and remove cooked plantains to a plate lined with several layers of paper towels.

3. While the second batch of plantains is frying, place a paper towel over them and use a plate or cutting board to smash the plantains down. Repeat with the second batch.

4. Return the smashed plantains to the oil and fry once more, about two minutes on each side. Drain on fresh paper towels and serve with a sprinkle of salt.

Garlic Black Beans

Makes 6 servings + lots of leftovers

1 package black beans (1 lb.)

1/2 teaspoon cayenne pepper

1 teaspoon olive or canola oil

1. Soak the beans over night in a large bowl overnight (or at least 8 hours). Rinse the beans several times and drain.

2. Heat the oil in a large dutch oven or tall pot with a lid. Add the onions and garlic and stir for about 5 minutes. Add the bay leaf and beans along with 3 cups of water. Bring to a boil and then simmer for about 1 hour. After 30 minutes, add the cayenne, sugar and vinegar and continue cooking.

3. Taste beans for doneness and add salt and pepper as needed. Continue cooking if they seem hard. Can take up to an hour and 30 minutes depending on how hot your pan is and other unexplainable factors.


Cut whole chicken breasts in half. Cut all breast filets on a bias. Marinate with the egg, canola oil and cornstarch.

Heat wok until very hot. Add oil, then chicken and cook until opaque all over.

Strain and remove excess oil from wok.

Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry sauce and add chicken stock. Add sugar, then a dash of white pepper.

Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking.

Peking Stir Fry Sauce: Mix ingredients together until cornstarch is incorporated. Stir well before using.