Black Bean Chicken Stir Fry is the answer to livening up weeknight meals! It’s quick and delicious. It brings new flavors to the table: fermented black beans, YOU DA BOMB! It can serve two, can easily be doubled for more, and it’s great for lunch!
Fermented black beans, YOU ARE DA BOMB.
Some time ago I fell in love with anything at Chinese restaurants that had “Blank in black bean sauce”. It could be beef, chicken, pork… All I could think was YES PLEASE!
So naturally, last time I frequented one of my favorite restaurants in Montreal’s China Town, Fung Shing, I ordered it – and then said I should eat this more often and find a way to replicate it.
So I read how to make black bean sauce, and thought it was simple enough just needed to find fermented black beans. Now, we definitely do have Asian markets in Montreal, but I like to stick to ingredients that can be found at a grocery store – it’s just easier when you don’t have to do groceries at a million places. I stick to the Metro and Provigo (aka. Lowblaws) near me, Costco and because Atwater Market is in walking distance, I sometimes get produce there as well.
Lucky for me, Provigo stocks the delicious Lee Kum Kee Black Bean Garlic Sauce (linked is the sauce on Amazon!) – it was the answer to my black bean sauce prayers.
Super flavorful, I found adding a little broth helped the small amount of sauce coat the chicken stir fry nicely. YAY for me, now I can get my “Blank in black bean sauce” at home!!! And you can too!
I can get it at home, and I could get it faster than delivery or trekking out to a restaurant – I am definitely winning at that black bean sauce game. I also want to experiment more with it! Black bean beef stir fry is calling my name soon and even a vegetarian stir fry to clean out the vegetable drawer!
Just a wee tip: use low-sodium broth, I experimented with a slightly over salted homemade chicken broth that made the stir fry a little too salty. It’s better to start with smaller quantities of salt and ramp it up if needed!
Hope you enjoy!
- 1 tbsp. neutral oil
- 2 boneless skinless chicken breasts, cut into cubes
- 1 onion, cubed
- 1 green bell pepper, cubed
- 3 tbsp. black bean garlic sauce
- ⅓ cup low-sodium chicken broth
- Salt to taste
- In a large skillet, heat oil over medium-high heat and cook the chicken until browned, about 5 minutes.
- Reduce heat to medium and add the onions and bell pepper. Cook until the vegetables start to soften, about 5 minutes.
- Add black bean sauce and chicken broth, stir until well combined and let simmer until thickened slightly and everything is well coated, about 2 to 4 minutes.
- Serve with rice.
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I'm Michelle: an associate research scientist that loves to cook/bake and make jewellery! I live in Montreal, Canada with my boyfriend. Favourite things: playing music in the lab, cooking on the weekends and a good cup of coffee - or glass of wine depending on the hour! Least favourite things: thinking about it! Want to find out more?! Check the 
