Black Bean Sauce Chicken with Vegetables
Elevate your weeknight dinner game with this flavorful Black Bean Sauce Chicken with Vegetables recipe, a vibrant stir-fry dish that's as nutritious as it is delicious. Tender strips of chicken breast and a medley of fresh vegetables like broccoli, bell peppers, and carrots are infused with the bold, umami-rich flavors of fermented black beans, soy sauce, and oyster sauce. Quick to prepare in just 35 minutes, this dish combines crisp textures and savory aromas, all brought together with a glossy sauce thickened to perfection. Served over steamed jasmine rice or noodles, it's a versatile meal that balances hearty protein, colorful veggies, and authentic Chinese-inspired seasoning. Perfect for busy nights or a casual feast, this black bean chicken stir-fry is sure to impress the whole family!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 3 Garlic cloves
- 1 thumb-sized piece Fresh ginger
- 1 Bell pepper (any color)
- 200 grams Broccoli florets
- 2 Carrots
- 3 Spring onions
- 2 tablespoons Canned fermented black beans
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sugar
- 100 milliliters Water
- 1 teaspoon Sesame oil
Instructions
Cut the chicken breast into thin strips. Toss them in a bowl with 1 tablespoon of cornstarch and a pinch of salt. Set aside.
Finely chop the garlic and ginger. Slice the bell pepper, carrots, and spring onions into thin strips. Separate the broccoli florets into small, bite-sized pieces.
In a small bowl, rinse the canned black beans under cold water to remove excess salinity. Mash the beans lightly with a fork to release their flavor.
In a second small bowl, mix the soy sauce, oyster sauce, sugar, and water to create the sauce base.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry for 2-3 minutes until they begin to brown. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the garlic and ginger, stir-frying for 30 seconds until fragrant.
Add the broccoli, carrots, and bell pepper, stir-frying for 3-4 minutes until the vegetables start to soften but remain crisp.
Push the vegetables to the side of the pan and return the chicken to the center. Add the mashed black beans and stir to combine.
Pour the sauce mixture into the pan, stirring well to coat everything evenly. Allow the sauce to come to a simmer and thicken, about 2 minutes.
Sprinkle the spring onions over the dish and drizzle in the sesame oil. Give everything a final toss, then remove from heat.
Serve immediately with steamed jasmine rice or noodles.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
