Chicken in Black Bean Sauce
Juicy chicken strips tossed with crisp bell peppers and onions in a deeply savory fermented black bean sauce. An Indo-Chinese restaurant classic that balances salty, umami-rich beans with a touch of soy and a whisper of heat. Ready in under 25 minutes, it's the perfect weeknight dinner that tastes like a takeaway treat.
For 4 servings
- prep · ~15 min
Marinate the chicken.
1.In a bowl, combine chicken strips with 1 tbsp cornstarch, 0.25 tsp salt, black pepper, and 1 tsp soy sauce.2.Mix well to coat and set aside for 15 minutes at room temperature.3.Meanwhile, rinse the fermented black beans, drain well, and chop roughly.TIPVelveting the chicken with cornstarch keeps it tender and juicy during high-heat stir-frying. - mix · ~1 min
Mix the sauce slurry.
1.In a small bowl, whisk together 1 tbsp cornstarch with 0.5 cup water until smooth.2.Stir in the remaining 2 tsp soy sauce, sugar, vinegar, and the remaining 0.25 tsp salt.3.Keep the slurry aside near the stove. - fry · ~4 min
Sear the marinated chicken.
1.Heat 1 tbsp oil in a wok over high heat until smoking.2.Add the marinated chicken in a single layer and let it sear undisturbed for 1 minute.3.Stir-fry for 2-3 minutes until just cooked through and lightly golden.4.Remove the chicken from the wok and set aside.TIPDon't overcrowd the wok — cook in two batches if needed to get a good sear. - saute · ~5 min
Build the aromatic base.
1.Add the remaining 1 tbsp oil to the same wok over medium-high heat.2.Add chopped garlic, ginger, green chilies, and spring onion whites. Sauté for 30 seconds until fragrant.3.Add the chopped fermented black beans and stir-fry for another 30 seconds.4.Toss in the cubed onion and bell peppers. Stir-fry for 2-3 minutes until slightly softened but still crunchy.TIPKeep the vegetables crisp — they should still have a bite. Overcooking makes the dish soggy. - simmer · ~2 min
Combine and coat in sauce.
1.Return the seared chicken to the wok and toss with the vegetables.2.Give the cornstarch slurry a quick stir and pour it over the chicken.3.Toss continuously over high heat for 1-2 minutes until the sauce thickens and coats every piece.4.Turn off the heat.TIPThe sauce will thicken fast — keep tossing and don't walk away. - garnish
Finish and serve.
Drizzle sesame oil over the dish and toss gently. Transfer to a serving plate and scatter spring onion greens on top. Serve immediately.
TIPServe alongside steamed rice or hakka noodles for a complete Indo-Chinese meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the fermented black beans briefly to remove excess salt without losing their umami punch.
- 2Slice chicken against the grain into even strips for uniform cooking and tenderness.
- 3Use a wok or the widest pan you have to maximize surface contact and get a proper sear.
- 4Have all ingredients prepped and within arm's reach before you start cooking — stir-frying goes fast.
- 5Add the cornstarch slurry in a slow stream while stirring to avoid lumps and control thickness.
- 6For extra smokiness, char the bell peppers and onion cubes in a dry pan before adding to the wok.
Adapt it for your goals.
Low-carb / keto
Replace cornstarch with 1 tablespoon arrowroot powder for the velveting and use a pinch of xanthan gum in the slurry. Serve over cauliflower rice to keep carbs low.
pork or shrimpPork or shrimp
Swap chicken for 450g thinly sliced pork loin or peeled shrimp. Sear pork just until cooked through; cook shrimp only until pink and opaque, about 2 minutes.
vegan / plant basedVegan / plant-based
Substitute chicken with 450g extra-firm tofu (pressed, cubed, and cornstarch-coated) or king oyster mushrooms shredded into strips. Use tamari instead of soy sauce.
extra vegetableExtra-vegetable
Add ½ cup sliced water chestnuts, 1 small carrot (julienned), and ½ cup snow peas along with the bell peppers for more crunch and color.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety.
Rich in Antioxidants
Bell peppers are loaded with vitamin C and carotenoids, especially the red variety, which support immune health.
Gut-Friendly Fermented Food
Fermented black beans introduce beneficial microbes and compounds that may aid digestion.
Low Added Sugar
This dish uses just one teaspoon of sugar to balance flavors, keeping added sugar minimal.
Frequently asked questions
No — fermented black beans (douchi) are salt-cured and fermented, totally different from canned black beans. They are sold in Asian grocers in plastic bags or jars.
