This Black Bean Chicken is a classic stir-fry with savory, deeply flavorful sauce clinging to tender chicken and crisp vegetables. The star is fermented black beans, which pack an incredible umami punch. It comes together quickly for a vibrant, restaurant-quality meal from your own stove.
Nothing beats a great Black Bean Chicken. Whether you're a fan of Chicken Breast Recipes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Black Bean Chicken
- Incredibly flavorful: Fermented black beans, garlic, and ginger create addictive umami layers.
- Quick & straightforward: On the table in under 30 minutes after prep.
- Wonderfully versatile: Swap vegetables based on what’s in your fridge.
- Perfect texture: Tender chicken, glossy sauce, and crisp-tender veggies.
Ingredients & Tools
- 450 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp fermented black beans, rinsed and lightly mashed
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 large bell pepper (any color), sliced into strips
- 1 medium onion, sliced
- 2 spring onions, sliced (whites and greens separated)
- 2 tbsp vegetable or peanut oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- ¼ tsp white pepper
- 120 ml chicken stock or water
- 1 tbsp cornflour, mixed with 2 tbsp water to make a slurry
Tools: A large wok or a very large, heavy-based frying pan, and a set of measuring spoons.
Notes: Fermented black beans are sold in small bags or jars in the Asian aisle and keep for ages in the fridge. Don’t skip the dark soy sauce—it gives rich color and deeper flavor.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 14 g |
| Carbs: | 18 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- What exactly are fermented black beans? They’re not the same as the black beans you use for burritos! These are small, black soybeans that have been salted and fermented, resulting in an intensely savory, pungent flavor. You’ll find them labeled as “douchi” in Asian markets. Give them a quick rinse before using to remove excess salt.
- Why use chicken thighs? Thighs have more fat than breasts, which means they stay incredibly juicy and tender during the high-heat stir-frying process. Breast meat can easily dry out if you’re not super careful with the timing.
- Get your ‘mise en place’ ready. Stir-fries cook fast, so have all your ingredients chopped, measured, and within arm’s reach of the stove before you even turn on the heat. There’s no time to mince garlic or slice onions once you start cooking.
- Is the cornflour slurry really necessary? Yes, it really is! This is what gives the sauce its signature glossy, slightly thickened consistency that clings to every piece of chicken and vegetable. Without it, the sauce would be thin and runny.
How to Make Black Bean Chicken
Step 1: Start by preparing your aromatics. Rinse the fermented black beans under cold water for a few seconds to wash off some of the surface salt, then pat them dry and give them a light mash with the back of a spoon. This helps release their incredible flavor. Mince your garlic and grate your ginger. Combine these three in a small bowl—this is your flavor powerhouse.
Step 2: Now, prepare your sauce. In another small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and the chicken stock. Having this mixed and ready to go means you can add it to the wok all at once, which prevents any single ingredient from burning and ensures a perfectly balanced sauce every time.
Step 3: Heat your wok or large frying pan over a high heat until it’s seriously hot. You should see a slight wisp of smoke. Add the oil and swirl it around to coat the surface. Immediately add the chicken pieces in a single layer—you should hear a vigorous sizzle. Let them sear undisturbed for about 60-90 seconds to get a nice color on one side before you start stir-frying.
Step 4: Continue stir-frying the chicken for another 3-4 minutes, until it’s cooked through and nicely browned on the outside. It won’t be fully cooked inside yet, and that’s okay. Remove the chicken from the wok and set it aside on a plate. This step, called “velveting,” ensures your chicken stays tender.
Step 5: In the same wok, you should have a little oil and all those delicious browned bits left from the chicken. Add the sliced onion and the white parts of your spring onions. Stir-fry for about a minute until they just start to soften. Then, add the bell pepper and stir-fry for another minute—you want them to stay crisp and vibrant.
Step 6: Push the vegetables to one side of the wok. In the space you’ve created, add a tiny drizzle more oil if it looks dry, then toss in your black bean, garlic, and ginger mixture. Let it sizzle for just 20-30 seconds until it becomes incredibly fragrant—be careful not to burn it! This quick bloom in the hot oil unlocks all their aromatic oils.
Step 7: Now, return the cooked chicken to the wok, along with any juices that have collected on the plate. Give everything a good toss to combine with the aromatics and vegetables. The wok should be sizzling loudly again.
Step 8: Pour your pre-mixed sauce over everything. It will bubble and steam dramatically—that’s exactly what you want! Let it come to a simmer for about a minute, stirring to coat everything in that gorgeous, dark sauce.
Step 9: Give your cornflour slurry a quick stir (it settles quickly) and then drizzle it over the contents of the wok while stirring continuously. You’ll notice the sauce transform almost immediately, turning from thin and watery to glossy and thick, clinging perfectly to the chicken and veggies.
Step 10: Finally, turn off the heat and stir in the green parts of your spring onions. Give it one final toss, and then immediately transfer your Black Bean Chicken to a serving platter. It’s best enjoyed straight away, while everything is hot and the textures are at their peak.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze sauce (without cornflour slurry) for up to 3 months; cooked dish doesn’t freeze well due to vegetable texture.
- Reviving: Reheat in a wok or pan with a splash of water or stock to re-emulsify sauce.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The classic, non-negotiable partner. Its fluffy, slightly sticky texture is the perfect vehicle for soaking up every last drop of that incredible black bean sauce.
- Simple Stir-Fried Greens — A quick bok choy or gai lan with a splash of garlic and soy sauce provides a fresh, clean contrast to the rich, savory chicken.
- Chinese Cucumber Salad — The cool, crunchy, and tangy-sweet flavors of a quick-pickled cucumber salad cut through the umami richness beautifully.
Drinks
- Jasmine Tea (Iced or Hot) — Its delicate floral notes are a wonderful, cleansing palate refresher between bites of the intensely savory main dish.
- A Crisp Lager — The light carbonation and clean, bitter finish of a cold lager work magic against the salty, fermented flavors of the black beans.
- Gewürztraminer — A slightly off-dry white wine with lychee and spice notes that complements the dish’s complexity without overpowering it.
Something Sweet
- Lychee Sorbet — Light, fragrant, and refreshing, it’s the perfect, palate-cleansing end to the meal that doesn’t feel heavy.
- Mango Pudding — Its creamy, tropical sweetness is a lovely, simple contrast to the deep savory notes you’ve just enjoyed.
- Fortune Cookies and Green Tea — A classic, fun, and light way to finish, letting the meal end on a simple, slightly sweet note.
Top Mistakes to Avoid
- Mistake: Crowding the wok. If you add too much chicken at once, it will steam instead of sear, resulting in pale, rubbery meat rather than pieces with a beautiful, caramelized exterior. Cook in batches if necessary.
- Mistake: Burning the garlic and ginger. They cook in seconds. If you let them sizzle for too long, they’ll turn bitter and acrid, which can ruin the entire dish. A quick 20-30 second bloom is all you need.
- Mistake: Overcooking the vegetables. You want them crisp-tender, not soft and mushy. They continue to cook a little from residual heat even after you turn off the stove, so err on the side of slightly underdone.
- Mistake: Adding the cornflour slurry directly to the dry powder. Always mix cornflour with cold water first to create a smooth slurry. Adding the powder directly will result in lumpy sauce—a texture nightmare.
Expert Tips
- Tip: Velvet your chicken for supreme tenderness. For an even more restaurant-style texture, you can marinate your raw chicken pieces in 1 tbsp of the cornflour slurry, 1 tsp of light soy sauce, and 1 tsp of oil for 15 minutes before cooking. This creates a protective layer that keeps the chicken incredibly juicy.
- Tip: Use a metal wok spatula. Its thin, curved edge is perfect for getting into the curve of the wok to toss ingredients efficiently and scrape up all the delicious browned bits (the “fond”) which add tons of flavor to your sauce.
- Tip: Don’t be shy with the heat. Stir-frying is a high-heat cooking method. Your wok should be smoking hot before you add the oil, and the cooking should be fast and loud. This is what gives you that distinctive “wok hei” or breath of the wok—a subtle, smoky flavor.
- Tip: Make a double batch of the sauce and freeze it. The sauce is so good you’ll want to have it on hand. Simply double the sauce ingredients (excluding the cornflour slurry), freeze it in an ice cube tray, and pop out a cube or two for a super-quick meal another night.
FAQs
Can I use chicken breast instead of thighs?
You absolutely can, but you need to be extra careful with the timing. Chicken breast has less fat and can become dry and tough much more quickly. If using breast, cut it into slightly larger pieces and reduce the initial searing time by about a minute. I’d still recommend thighs for their foolproof juiciness, but breast will work in a pinch.
I can’t find fermented black beans. What can I use as a substitute?
This is a tough one, as they have a very unique flavor. The closest substitute would be black bean sauce or garlic sauce, which you can find in a jar. Use about 1.5 tablespoons of the sauce and reduce the amount of soy sauce slightly to account for the extra salt. It won’t be exactly the same, but it will still be delicious.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The best way to reheat it is in a wok or frying pan over medium heat with a tiny splash of water or stock. This will help re-emulsify the sauce and prevent the chicken from drying out. Microwaving can make the vegetables soggy and the sauce separate.
Is this dish very spicy?
The recipe as written is not spicy at all—it’s more savory and umami-forward. If you love heat, it’s very easy to customize! Add 1-2 thinly sliced fresh red chilies or a teaspoon of chili flakes when you’re stir-frying the garlic and ginger. The heat will infuse into the oil and spread beautifully throughout the whole dish.
Can I make this dish ahead of time?
You can do all the prep ahead of time—chop the vegetables, make the sauce, and marinate the chicken. Keep everything separate in containers in the fridge. When you’re ready to eat, the actual cooking will take only 10 minutes. I don’t recommend cooking it fully ahead of time, as the vegetables will lose their lovely crisp texture upon reheating.
Black Bean Chicken
Make authentic Black Bean Chicken at home in under 30 minutes! This savory stir-fry features tender chicken and a glossy umami sauce. Get the easy recipe now!
Ingredients
For the main ingredients:
-
450 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
2 tbsp fermented black beans (rinsed and lightly mashed)
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 large bell pepper (any color, sliced into strips)
-
1 medium onion (sliced)
-
2 spring onions (sliced (whites and greens separated))
-
2 tbsp vegetable or peanut oil
-
2 tbsp light soy sauce
-
1 tbsp dark soy sauce
-
1 tbsp oyster sauce
-
1 tsp sugar
-
0.25 tsp white pepper
-
120 ml chicken stock or water
-
1 tbsp cornflour (mixed with 2 tbsp water to make a slurry)
Instructions
-
Start by preparing your aromatics. Rinse the fermented black beans under cold water for a few seconds to wash off some of the surface salt, then pat them dry and give them a light mash with the back of a spoon. This helps release their incredible flavor. Mince your garlic and grate your ginger. Combine these three in a small bowl—this is your flavor powerhouse.01
-
Now, prepare your sauce. In another small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and the chicken stock. Having this mixed and ready to go means you can add it to the wok all at once, which prevents any single ingredient from burning and ensures a perfectly balanced sauce every time.02
-
Heat your wok or large frying pan over a high heat until it’s seriously hot. You should see a slight wisp of smoke. Add the oil and swirl it around to coat the surface. Immediately add the chicken pieces in a single layer—you should hear a vigorous sizzle. Let them sear undisturbed for about 60–90 seconds to get a nice color on one side before you start stir-frying.03
-
Continue stir-frying the chicken for another 3–4 minutes, until it’s cooked through and nicely browned on the outside. It won’t be fully cooked inside yet, and that’s okay. Remove the chicken from the wok and set it aside on a plate. This step, called "velveting," ensures your chicken stays tender.04
-
In the same wok, you should have a little oil and all those delicious browned bits left from the chicken. Add the sliced onion and the white parts of your spring onions. Stir-fry for about a minute until they just start to soften. Then, add the bell pepper and stir-fry for another minute—you want them to stay crisp and vibrant.05
-
Push the vegetables to one side of the wok. In the space you’ve created, add a tiny drizzle more oil if it looks dry, then toss in your black bean, garlic, and ginger mixture. Let it sizzle for just 20–30 seconds until it becomes incredibly fragrant—be careful not to burn it! This quick bloom in the hot oil unlocks all their aromatic oils.06
-
Now, return the cooked chicken to the wok, along with any juices that have collected on the plate. Give everything a good toss to combine with the aromatics and vegetables. The wok should be sizzling loudly again.07
-
Pour your pre-mixed sauce over everything. It will bubble and steam dramatically—that’s exactly what you want! Let it come to a simmer for about a minute, stirring to coat everything in that gorgeous, dark sauce.08
-
Give your cornflour slurry a quick stir (it settles quickly) and then drizzle it over the contents of the wok while stirring continuously. You’ll notice the sauce transform almost immediately, turning from thin and watery to glossy and thick, clinging perfectly to the chicken and veggies.09
-
Finally, turn off the heat and stir in the green parts of your spring onions. Give it one final toss, and then immediately transfer your Black Bean Chicken to a serving platter. It’s best enjoyed straight away, while everything is hot and the textures are at their peak.10
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