Chicken with Green Peppers in Black Bean Sauce Recipe
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Chicken with Green Peppers in Black Bean Sauce

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

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (36)

What to Drink?

Wine Sauvignon Blanc
Beer Beer
Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons toasted sesame oil
  • 4 cloves garlic cloves, peeled and sliced
  • 6 tablespoons black bean sauce
  • 1 teaspoon salt
  • 3/4 pound skinless, boneless chicken breast half - cut into cubes
  • 1 cube chicken bouillon dissolved in
  • 1/2 cup boiling water
  • 1 large onion, peeled and sliced
  • 1 bunch green onions, chopped
  • 2 green bell pepper, diced
  • 1 1/2 tablespoons dark soy sauce
  • 1 teaspoon black pepper
  • 4 teaspoons cornstarch dissolved in
  • 3 tablespoons water
  • 4 tablespoons chopped fresh cilantro

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 253 | Total Fat: 12.6g | Cholesterol: 43mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 9, 2008 by Elliot   view full review
This dish is delicious! A note for first-time makers: when making the cornstarch & water...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Aug. 14, 2008 by Stevo   view full review
Just to say that in Chineese cooking there are two types of soy sauce "light and dark". Both...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Feb. 12, 2008 by SUSUBUG   view full review
I have had this dish in many restaurants, and this recipe ranks high on the list! It was very...
The reviewer gave this recipe 2 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 22, 2008 by ABALONE25   view full review
This recipe turned out waaaaaaaaaaay too salty. I had to use Black Bean with Garlic sauce b/c...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jun. 20, 2011 by Soup Loving Nicole Supporting Member (Click to learn more about Supporting Membership)  view full review
After reading the reviews. I left out the salt and subbed the bouillon cube for broth. My only...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Feb. 3, 2008 by MustangSally   view full review
Fabulous recipe. Served it at an ethnic dinner club and received several thumbs up. Few...
The reviewer gave this recipe 1 stars. This recipe averages a 4.0 star rating.
Reviewed on May 17, 2010 by carol   view full review
I followed the recipe exactly , Black bean sauce is salty and then adding salt and salty...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Feb. 12, 2008 by LISSALU   view full review
This tastes just like the one I had in England! So YUMMY! I didn't add the salt. I added water...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Dec. 7, 2007 by TheCattlemansWife Supporting Member (Click to learn more about Supporting Membership)  view full review
This recipe was excellent! Very easy to make and tasted great that night and for left overs...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 23, 2008 by Stephanie   view full review
Made as written, aside from adding a bit of heat (Sriracha)... super easy to make and tasted...

 

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