Chicken with Green Peppers in Black Bean Sauce

Chicken with Green Peppers in Black Bean Sauce

42
Stephen 3

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

45 m servings 253 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1421 mg
  • 57%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

42
  1. 57 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

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 o...

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 o...

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...

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 thi...

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 o...

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 wri...

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 spri...

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 ...

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 chick...

It makes way too much sauce. I recommend halving the amount of black bean sauce and leaving out the extra salt. I like to add mushrooms and snow peas to mine.