Chicken and Black Bean Stir-Fry

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Serves: 4


  • 500 gram skinless boneless chicken breast, thinly sliced
  • 2 teaspoon cornstarch
  • 2 teaspoon light soy sauce (Note 1)
  • 2 teaspoon sesame oil
  • 1 tablespoon Shaoxing wine (Note 2)
  • 2 tablespoon oil
  • 1/2 onion, sliced
  • 8-10 dried red chilies
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tablespoon fermented black beans, soaked in water until fluffy, drained (Note 3)
  • 1 tablespoon dark soy sauce
  • 1-2 stalks celery, sliced diagonally, about 1/2 inch thick slices
  • 1 red bell pepper, seeded and thinly sliced
  • 1/3 cup chicken stock
  • salt, to taste
  • 2-3 scallions, thinly sliced


  1. Marinade the chicken: Combine chicken with cornstarch, light soy sauce, sesame oil, and Shaoxing in a mixing bowl. Set aside for 15 minutes.
  2. Cooking the dish: Heat oil in a wok on medium-high heat, sauté onion and red chilies, cook until onion starts to wilt.
  3. Add chicken, spread evenly into a layer and let it cook undisturbed for 1 minute. Then stir and cook for another minute.
  4. Add garlic, ginger, fermented black soy bean, and dark soy sauce. Mix well. Cook for 30 seconds.
  5. Add celery, bell pepper, and chicken stock. Mix well. Cover the wok and let it cook for 2 minutes.
  6. Open the lid and add salt as needed.
  7. Turn off heat. Garnish with thinly sliced scallions and serve immediately with some steamed white rice.


  • (1) Substitute with regular soy sauce, such as Kikkoman.
  • (2) Substitute with other rice wine, such as mijiu (米酒) or Japanese sake.
  • (3) Substitute with 2 tablespoon black bean sauce.

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