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.

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.

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 :)

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!

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

Just like the take out places. Nice.

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.

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.

I was looking for a recipe for Jalapeno Chicken that we order at a local Chinese restaurant & this comes very close. I substituted 4 sliced jalapeno peppers for one of the green peppers & it was great. Thanks for the recipe - if you like spicy food try it with the jalapenos!

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!

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!

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.

I cooked a full authentic Chinese dinner for about 10 people, and doubled this recipe. I had leftovers for the next week (I also served 4 other main dishes). It was fantastic, delicious, easy, and a huge hit!

This recipe was excellent! Very easy to make and tasted great that night and for left overs the next day. I left out the cilantro (as I hate it) and only used 1 green pepper.