Chicken in Black Bean Sauce | Easy Chinese‑Style Chicken Stir‑Fry with Peppers & Onions

Chicken in black bean sauce
Chicken in black bean sauce
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When you’re craving a Chinese takeaway but don’t actually want to order one, this Chicken in Black Bean Sauce is the perfect fix. It’s quick to make, incredibly tasty, and delivers all those bold, savoury flavours you love.

The sizzle of chicken hitting a hot wok, the aroma of garlic and ginger, the glossy black bean sauce bubbling into something irresistible — this dish is all about simple pleasures. Chicken in Black Bean Sauce is a staple for good reason: it’s speedy, deeply flavourful, and endlessly adaptable.

Whether you’re cooking for two or feeding a crowd, it’s the kind of dish that always brings people back for seconds.

Serving Suggestions for Chicken in Black Bean Sauce

  • Steamed jasmine or basmati rice — the classic pairing; light and perfect for catching the sauce.
  • Egg‑fried rice — great if you want something a little more indulgent or to bulk out the meal.
  • Noodles — egg noodles or rice noodles turn it into a bigger stir‑fry‑style bowl.
  • Stir‑fried greens — pak choi, tenderstem broccoli or green beans add freshness and balance.
  • Crispy chicken balls with sweet and sour sauce — a brilliant fakeaway combo with contrasting flavours.
  • Spring rolls or vegetable gyoza — crunchy, light and great for sharing.
  • Prawn crackers — an easy, crowd‑pleasing extra.
  • Crispy seaweed — salty, sweet and crunchy; the perfect Chinese‑takeaway‑style side.
  • Cucumber salad — cool, crisp and refreshing against the salty black bean sauce.
  • Sesame‑topped Asian slaw — adds colour, crunch and a bit of zing.
  • Steamed dumplings — soft, savoury and a lovely contrast to the stir‑fried chicken

Variations: Chicken in Black Bean Sauce

  • Chicken & Pepper Black Bean Stir‑Fry — add extra peppers for sweetness that balances the salty black bean sauce.
  • Chicken & Mushroom Black Bean Stir‑Fry — stir in mushrooms for earthy savoury depth.
  • Chicken & Broccoli Black Bean Stir‑Fry — add broccoli florets for colour, crunch and a classic takeaway feel.
  • Chicken & Baby Corn Black Bean Stir‑Fry — include baby corn for sweetness and texture.
  • Chicken & Courgette Black Bean Stir‑Fry — add sliced courgette for a light, summery twist.
  • Chicken & Green Bean Black Bean Stir‑Fry — stir in green beans for freshness and bite.
  • Chicken & Cashew Black Bean Stir‑Fry — add toasted cashews for nutty crunch and richness.
  • Chicken & Chilli Black Bean Stir‑Fry — increase chilli or add fresh chillies for extra heat.
  • Chicken & Garlic‑Rich Black Bean Stir‑Fry — increase garlic for deeper aromatic flavour.
  • Chicken & Ginger‑Rich Black Bean Stir‑Fry — add more ginger for brightness and a warming kick.
  • Chicken & Spring Onion Black Bean Stir‑Fry — finish with extra spring onions for sharpness and colour.
  • Chicken & Pak Choi Black Bean Stir‑Fry — stir in pak choi for freshness and a soft, leafy texture.
  • Chicken & Snow Pea Black Bean Stir‑Fry — add snow peas for crunch and gentle sweetness.
  • Chicken & Hoisin Black Bean Stir‑Fry — add a spoon of hoisin for sweetness and a glossy finish.
  • Chicken & Oyster Sauce Black Bean Stir‑Fry — increase oyster sauce for a richer, more savoury base

Chicken in black bean sauce

Chicken in black bean sauce

Stir‑fried chicken coated in a glossy black bean sauce with peppers and onions, creating a colourful, savoury dish full of shine, texture and bold Chinese flavour
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Cook Time 15 minutes
Course Dinner
Cuisine Chinese
Servings 4 people

Equipment

  • Large frying pan / Wok

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 onion sliced
  • 1 red pepper, deseeded and sliced
  • 1 orange pepper, deseeded and sliced
  • 1 tsp garlic paste
  • 2 red chilli peppers, seeded and finely sliced
  • 4 chicken breasts, sliced into thin strips
  • 4 spring onions, cut into 3cm slices
  • 1 tsp cornflour
  • 120 g black bean sauce 2 packs
  • 2 tbsp sherry
  • 100 ml water

Instructions
 

  • Make the sauce. Place the cornflour in a small bowl, add a little water to form a paste, then gradually add the remaining water, along with black bean sauce and sherry. Mix well and set aside.
  • Heat the sunflower oil in a large frying pan, over a medium heat add the onion and peppers and fry for a couple of mins.
  • Add the garlic, chilli and chicken and cook for about 5-8 mins until cooked and tender, then add the spring onions.
  • Add the sauce to the pan and allow to thicken a little.
  • Serve alongside some plain boiled rice, chow mein and crispy seaweed.