Chicken in Black Bean Sauce with Peppers
Tender chicken thigh, sweet peppers and onion in a salty, savoury fermented black bean sauce, better than the takeaway.
- Time30 min
- LevelEasy
- Costabout £1.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 415kcal
- 22.1gcarbs
- 9.5gof which sugars
- 16gfat
- 4.5gsaturates
- 43.8gprotein
- 5.6gfibre
- 1.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the chicken with the soy sauce, Shaoxing wine and the first 2 tsp cornflour. Leave for 15 minutes.
15 min - 2
In a small bowl mix the oyster sauce, sugar, water and the second 2 tsp cornflour until smooth.
- 3
Heat 2 tbsp of the oil in a wok over a high heat until it shimmers. Stir fry the chicken in 2 batches for 3 minutes each until golden and cooked through. Lift out onto a plate.
6 min - 4
Add the last 1 tbsp oil and stir fry the onion and peppers for 3 minutes, until the edges blister but they still have bite.
3 min - 5
Add the garlic, ginger, chilli and black beans and stir for 30 seconds until you can smell them.
0 min 30 s - 6
Return the chicken, stir the sauce and pour it in. Cook for 1 to 2 minutes, tossing, until the sauce turns glossy and clings to everything.
1 min 30 s - 7
Stir in the spring onions and serve with steamed rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
