Chicken with Green Peppers in Black Bean Sauce Recipe -
Chicken with Green Peppers in Black Bean Sauce Recipe
  • READY IN 45 mins

Chicken with Green Peppers in Black Bean Sauce

Recipe by  

"A classic Chinese dish, one of my favourites. Serve over a bed of rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
  2. Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2008

This dish is delicious! A note for first-time makers: when making the cornstarch & water mixture to thicken the sauce, don't add the cornstarch to HOT water or you will end up with a dish full of glue. Add it to cold water and then stir in to thicken the sauce. This may be common knowledge for some but it wasn't for me!

Most Helpful Critical Review
Nov 22, 2008

This recipe turned out waaaaaaaaaaay too salty. I had to use Black Bean with Garlic sauce b/c our store did not carry regular Black Bean sauce. Maybe this was the problem - but 6 tablespoons of that stuff was ALOT. I didn't look at the sodium content before hand and I regretted it - This was almost too salty to be edible.

Aug 14, 2008

Just to say that in Chineese cooking there are two types of soy sauce "light and dark". Both are used to add salt to a dish, but the dark soy also adds colour. There is no need to add extra salt to a chineese dish if you use soy sauce. You are just doubling your salt intake. You can also get low sodium soy sauce to reduce your salt intake even more.

Feb 12, 2008

I have had this dish in many restaurants, and this recipe ranks high on the list! It was very yummy!! I ran into a problem when adding the cornstarch mixture at the end. I added the whole thing at once and my sauce turned into a blobby mush. I just added some water to thin it back out, and it tasted really good. So next time I make it I don’t think I will add the cornstarch or just a little, because the sauce looked perfect before I added it. I will definitely be making this again, and passing on the recipe!

Jun 20, 2011

After reading the reviews. I left out the salt and subbed the bouillon cube for broth. My only other change is that I added shrooms but only because we love them. Very tasty but too salty as written so I am glad I read the reviews and made my changes beforehand.

May 17, 2010

I followed the recipe exactly , Black bean sauce is salty and then adding salt and salty chicken bouillon made it inedible. I also found the sauce slimy. Luckily I made fried rice and had spring rolls.

Feb 12, 2008

This tastes just like the one I had in England! So YUMMY! I didn't add the salt. I added water chestnuts, pea pods, and zucchini. I added most of the corn starch mix, but I did it a little at a time. I will be making this again VERY soon!

Feb 03, 2008

Fabulous recipe. Served it at an ethnic dinner club and received several thumbs up. Few small adjustments; substituted 1-2 Tbsp HOT black bean sauce for some regular for more spice, used chicken broth vs. bouillon. I found the bean sauce salty so cut out the salt and used light (vs. dark) soy sauce. Not sure exactly where to find or what to do for 'toasted' seasame oil so used regular seasame oil heated in toaster oven. I'm always nervous to make a recipe for the 1st time for a big groug but it worked great & pretty easy to prepare.


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  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 1421 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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