Reviewed: Nov. 3, 2009

This was very good. Did not have fresh cilantro but dried worked fine. The sesame oil was fragrant and delicious- it really adds to the taste of the dish! I was almost out of soy sauce, so I also added a tablespoon of hoison sauce toward the end of cooking. If you happen to have some on hand I recommend trying a bit- it added the perfect dash of sweet to make a great dish with a complex variety of flavors!

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MissMaryJ26

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Reviewed: Oct. 31, 2009

LOVED THIS!!! I just used a bag of stir fry mixed veggies because I wanted more variety. Turned out perfect! I also omitted the cilantro, as I'm not a big fan. This is definitely going into my rotation!

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Btownjenn

Cooking Level: Beginning

Home Town: Bordentown, New Jersey, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: Oct. 10, 2009

This was totally awsome! I served this with the Vegetable Lo Mein, fried rice, and the schezwan shrimp recipes from this site. We had a great dinner party. I also has some extra black bean sauce, so I got my butcher to cut me some chinese spare ribs (shortribs cut lengthwise and about 1/4 inch thick) and marinated them in the black bean sauce and BBQ'd them....Yummy!

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Jun. 16, 2009

Delicious recipe. Very "chinese authentic." Don't add salt while cooking.Soy sauce, black bean sauce and chicken broth are enough salt for me.

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Kim

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Reviewed: Apr. 19, 2009

I like it. My son would not eat it. The smell was very strong. I guess from the black bean sauce since I had not used it before.

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TOODLESTEACHES

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Bryant, Arkansas, USA

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Reviewed: Apr. 9, 2009

Okay, the secret to toning down the saltiness of this dish is to omit the salt, chicken bouillon, and the soy sauce. Then increase the water to 1 cup. Use 1 1/2 Tablespoons (4 1/2 teaspoons) cornstarch dissolved in 1/4 cup additional water to thicken. Also, stir in 1 teaspoon sugar. Without so much salt, this is delicious.

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LisaJoy

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

only thing missing was the KAPOW!!...Next time I would add some ginger and some red pepper flakes for a little kick..otherwise not a bad recipe...coming from someone who's dad cooked it all the time at home

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floss

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Reviewed: Mar. 20, 2009

First time tasting black bean sauce, and found out I'm a big fan. We're big pepper fans in this house, and I could eat chicken for every meal of the day, so I'd say I was bound to love this recipe. The only thing that keeps me from giving this 5 stars, is I think I'll use either light soy sauce or a mixture of light and regular, it was just a tad too salty for me.

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Mar. 18, 2009

Good recipe! It looks a little intimidating because of all the list of ingredients, but when it comes down to it, it's not difficult at all. I used black pepper sauce (that's what I had at the time) and it ended up being good. It's pretty much the same consistency and similar in taste, I think. I didn't add any salt and I used about half of the soy sauce that the recipe called for. Otherwise it would have been too salty. There's enough flavor in the sauce itself. I also used chicken stock in place of the chicken buillon and added water chestnuts. Tasty and not very hard to do.

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jlee28

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

I found this to be far too salty. Perhaps it is because my black bean sauce was too salty to begin with. But I would advise to not add the extra salt or even use the soya sauce if your sauce was like mine. I also only added as much cornstarch as I felt I needed to. I put in a little at a time and didn't end up using 4 tsps. Any time cornstarch is used, I feel the need to reiterate what another reviewer wrote for novice cooks: it is an absolute MUST that you melt the cornstarch in cold water before adding it slowly to the rest of the pot.

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bonnice

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Reviewed: 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.

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Oct. 29, 2008

This had a great flavor. I think the cooking time on the chicken is way to long though. You end up with tough chicken. Either take the chicken out of the pot at some point or take away the 6 minute cooking down of the boulion. Cornstarch not absolutly necessary as the black bean sauce is pretty thick itself. Amount of ingrediants looked a bit long but it wss pretty easy once you get cooking and it really didn't take all that long like someone else had mentioned. Skip the salt too.

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LSHOUMAKER

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Reviewed: Aug. 19, 2008

I made this exactly as stated and did not like it at all. It was the black bean sauce that I did not care for. My husband ate it and said it was okay but this is something I will not make again.

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Laura The Explorer

Cooking Level: Expert

Home Town: Sugar Land, Texas, USA

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Reviewed: 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.

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Stevo

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Reviewed: Jul. 23, 2008

Made as written, aside from adding a bit of heat (Sriracha)... super easy to make and tasted awesome ! The chicken was very tender and there was plenty of sauce for the dish. This is a keeper :)

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Stephanie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 9, 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!

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Elliot

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Reviewed: Jun. 26, 2008

This is delicious. When I am craving Chinese Food I make this up in a hurry. Wonderful recipe, thank you for sharing!

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KELLMC78

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Reviewed: Jun. 7, 2008

Just like the take out places. Nice.

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Jason Minshull

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Apr. 12, 2008

Excellent, very yummy! I used trimmed, deboned and skinned chicken thighs instead though (more flavorful) and since the black bean sauce is already quite salty, I omitted the salt and cut down on the soy sauce to about 1 tsp. Forgot to get cilantro so I omitted that as well. Also added a little Chinese cooking wine.

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Azuki

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Reviewed: Apr. 3, 2008

I liked this recipe but it took awhile to make. I cooked the chicken first and then added it to the recipe. I didn't like the idea of using raw chicken in a black bean sauce. I also added waterchestnuts and added just a little cornstarch to thicken it up. I used a low-sodium chicken boullion and low-socium soy. I thought it was pretty good, but my husband said it needed more salt. go figure.

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selfproclaimedbadcook

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Chicken with Green Peppers in Black Bean Sauce

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