Chinese chicken with black bean sauce and peppers

Here’s a little chef’s secret: fermented black beans will transform tired weeknight chicken into something that smells like a restaurant in five minutes. I learned that by accident when I bribed a sous-chef with dumplings and ended up watching him mash beans with garlic — now I do the mashing. This dish—the classic Chinese chicken with black bean sauce and peppers—stays true to bold, savory flavors without pretending it needs a five-star kitchen. You’ll get glossy, slightly sticky sauce, crunchy bell peppers, and tender chicken with those little pops of fermented umami. Follow me and I’ll show you a few shortcuts and tiny hacks that make it taste like you cooked all day.

Quick Facts

• Yield: Serves 3–4
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Why This Recipe is Awesome

This recipe gives you glossy, savory comfort with minimal fuss. The fermented black beans add a funky, savory pop while the bell peppers keep it bright and crunchy. It comes together fast, smells irresistible (think garlic, ginger, and a toasty-fermented note), and produces a sauce that clings to every bite of chicken. It’s so easy even your lunch-break self can pull it off — and yes, leftover rice soaks up the sauce like a dream.

Ingredients

For the Main Dish:

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces (thighs stay juicy)
• 2 tbsp cornstarch (for a silky coating)
• 1 tbsp soy sauce (for the marinade)
• 1 tbsp Shaoxing wine or dry sherry
• 2 tbsp vegetable oil (plus extra if pan looks dry)
• 1 large red bell pepper, sliced into 1/2-inch strips
• 1 large green bell pepper, sliced into 1/2-inch strips
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced (~1 tbsp)
• 3 green onions, sliced on the diagonal

For the Sauce / Garnish:

• 2 tbsp fermented black beans (rinsed and roughly chopped)
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 3/4 cup low-sodium chicken broth (or water)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tsp toasted sesame oil (for finishing)
• Sesame seeds for garnish (optional)

How I Make It

Step 1:

Marinate the chicken: toss the chicken pieces with 1 tbsp soy, 1 tbsp Shaoxing wine, and 2 tbsp cornstarch. Let it rest for at least 10 minutes while you chop peppers and prep aromatics. The cornstarch creates a thin velvety coating that helps the sauce cling — and it gives the chicken a lovely bite.

Step 2:

Heat a heavy skillet or wok over medium-high until hot. Add 2 tbsp vegetable oil and swirl until shimmering. Scatter the chicken into the pan in a single layer and let it sear without crowding — you’ll hear satisfying sizzles. Cook for about 3–4 minutes per side until the edges turn golden and the pieces feel springy.

Step 3:

Push the chicken to the edges, add a touch more oil if needed, then toss in the minced garlic, ginger, and chopped fermented black beans. Stir-fry for 30–45 seconds until fragrant; the kitchen should fill with a punchy garlicky, fermented aroma. Add the sliced bell peppers and continue to stir-fry for 2–3 minutes — they should stay crisp-tender and brightly colored.

Step 4:

Pour in the sauce: 3/4 cup chicken broth, 2 tbsp light soy, 1 tbsp oyster sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Bring the pan to a simmer and let the flavors marry for about 1–2 minutes. Then stir in the cornstarch slurry and watch the sauce thicken into a glossy coat that clings to the chicken and peppers — that’s your cue to remove it from heat.

Step 5:

Toss in the green onions and drizzle 1 tsp toasted sesame oil right at the end. Taste and adjust salt with a dash of soy if you want it saltier. Serve hot over steamed rice, and sprinkle sesame seeds for a little crunch. Let the pan sit for a minute if you want the sauce to settle — it tastes even better after a short rest.

Pro Tips

• Use chicken thighs for juiciness; breasts dry out faster. If you must use breast, slice thinly and reduce cook time.
• Rinse the fermented black beans briefly under water to tame the salt and boldness, then chop them — small pieces disperse flavor better.
• Keep the heat medium-high while wok-frying to get quick searing without overcooking. Music to the sizzle = flavor.
• If your sauce thickens too fast, add a splash of chicken broth and bring it back to a simmer to loosen it.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken with firm tofu for a vegetarian version — press tofu, toss in cornstarch, and pan-fry until golden. Texture gets chewier, but flavor soaks up nicely.
• Replace Shaoxing wine with dry sherry or omit it and add a splash more broth; you’ll lose a little depth but keep the dish balanced.
• Use tamari or coconut aminos for a gluten-free option; oyster sauce has gluten, so choose a gluten-free stir-fry sauce to substitute.
• If you don’t love fermented black beans, try 1½ tbsp of hoisin + 1 tsp black bean paste for a similar umami note.

Variations & Tips

• Make it spicy: add 1–2 sliced fresh chilies or 1 tsp chili oil when you add the garlic.
• Kid-friendly: skip the fermented beans, add a little extra oyster sauce and a squeeze of honey for a sweeter glaze.
• Vegetable boost: throw in sliced mushrooms or snow peas for extra texture and color.
• Meal-prep twist: serve over cauliflower rice for a low-carb plate and add toasted cashews for crunch.
• Creative twist: finish with a squeeze of fresh lime for bright, unexpected acidity.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the dish fully, cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium with a splash of water or broth to loosen the sauce.

Can I double the recipe?

Sure thing. Use a larger wok or two pans so you don’t overcrowd. Cook in batches if needed to keep the sear and texture consistent.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if a recipe calls for butter. For this stir-fry, stick with neutral oil; butter can burn at high heat.

How do I know it’s done?

Look for golden edges on the chicken, a glossy sauce that clings, and crisp-tender peppers. Cut a piece open — the center should read 165°F on an instant-read thermometer or show no pink.

What if I don’t have ingredient X?

Out of fermented black beans? Use a mix of hoisin and a pinch of soy. No Shaoxing? Use dry sherry or omit with extra broth. Most pantry staples have friendly swaps.

How I Like to Serve It

I pile this over steaming jasmine rice and add a quick cucumber salad for crunch. It also stars on a casual weeknight table with cold beer or jasmine tea. For potlucks, keep the sauce warm in a slow cooker and let people spoon it over rice — it feels fancy but takes zero drama. In summer I serve it with chilled cucumber and in winter I lean into warm rice bowls and spice.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of broth to revive the sauce.
• Cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!