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chicken black bean stir fry served with rice on a grey plate

Chicken with Black Bean Sauce

Quick and easy chicken with black bean sauce for a fuss-free weeknight dinner! This healthy stir-fry is umami-packed with a fantastic flavoursome sauce to go with freshly steamed rice.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Chinese
Keyword: chicken black bean sauce
Cook Time: 12 minutes
Prep & Marinate Time: 20 minutes
Total Time: 32 minutes
Servings: 4 people
Calories: 239kcal
Author: Genevieve


  • 500 g /1lb skinless, boneless chicken thighs cut into bite size
  • 2 cups sugar snap peas ~200g/7oz, woody strings removed
  • 1 onion thickly diced
  • 1 green onion cut into 5cm/2inch long
  • 1 teaspoon fresh ginger grated
  • 1 clove garlic minced
  • ½ tablespoon salted black beans (note 1)
  • ½ tablespoon oyster sauce
  • 1 tablespoon oil neutral tasting eg. sunflower

Chicken marinade

  • 1 tablespoon soy sauce
  • 1 tablespoon shaoxing wine
  • ½ tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 1 clove garlic minced
  • black pepper


  • Combine chicken with chicken marinade, mix well and marinate for 15 minutes.
  • In a non-stick pan, add oil, ginger, garlic, salted black beans and cook on medium-low heat. With the back of the spatula, squash the black beans to help release more flavours.
  • Once the ginger and garlic start turning lightly golden (about 1 minute), add the marinated chicken. Spread the chicken out into a single layer, turn the heat up to high.
  • Saute and only flip the chicken every minute to allow caramelisation and browning. After about 5 minutes, stir through green onions. Stir fry for about 1 minute.
  • Add brown onions and sugar snap peas. Continue to stir fry until chicken is cooked, about 3 minutes.
  • Combine ½ tablespoon oyster sauce with ¼ cup of water, mix well and pour into the pan. Stir constantly for 1 further minute.
  • Serve with freshly steamed rice!


Note 1. Salted black beans are fermented black soybeans. Salted black beans add a savoury and moreish touch to this stir fry. Available at most Asian supermarkets. 
Non-stick pan is the first choice for this recipe as the cornstarch in the chicken marinade will likely cause the chicken to stick to the bottom of the pan. If using a carbon steel wok, make sure the wok is well coated by the oil and really hot before cooking. This will prevent the chicken from sticking. 
Leftovers keeps well in the fridge for up to 4 days in an airtight container! Up to 4 months in the freezer. 
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 239kcal | Carbohydrates: 10.6g | Protein: 25.7g | Fat: 9.8g | Saturated Fat: 0.5g | Potassium: 163mg | Fiber: 2.1g | Sugar: 4.3g