This chicken with green peppers and black bean sauce is a quick and flavourful stir-fry featuring tender chicken, crisp peppers, and a rich umami-packed sauce. Ready in under 30 minutes!
It's a simple, quick stir-fry that takes just 5 minutes to cook, so make sure you've done your prep beforehand. Fermented black beans have such a unique umami flavour that you're going to want to make this every week!
I used to order this dish all the time when we were having a Chinese takeaway, and then I stopped...I'm not sure why, but recently started ordering it again and still love it! You'll get a bag of fermented black beans (salted black soybeans) from Chinese supermarkets or on Amazon.
Tips
- Vegetarian option – substitute the chicken with firm tofu or mushrooms for a plant-based version.
- Extra vegetables – for more colour and texture, add some onions, mushrooms, baby corn or sugar snap peas.
- Spicy version – try stirring in some chilli flakes, fresh red chillis or Szechuan peppercorns for extra heat.
- Alternative proteins – try beef, prawns or pork for a change!
- This chicken with green peppers and black bean sauce recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Black bean sauce is made from fermented black soybeans (douchi), garlic, and ginger, creating a rich umami-packed flavour.
Yes - beef, prawns, tofu, or pork all work well with black bean sauce.
Transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. Reheat in a pan over a medium heat with a splash of water or stock to loosen the sauce.
It’s best eaten fresh, but you can freeze it for up to 1 month. Thaw in the fridge overnight before reheating.
Serve with steamed jasmine rice, easy vegetable fried rice, or fried noodles with beansprouts.
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HOW TO MAKE THIS CHICKEN WITH GREEN PEPPERS AND BLACK BEAN SAUCE
Ingredients
- 500g skinless boneless chicken thighs, cut into bite-size chunks
- 3 tbsp groundnut oil
- 20g fresh ginger, grated
- 3 cloves garlic, smashed with the blade of your knife then chopped
- 3 spring onions, sliced and separated into white and green parts
- 3 tbsp fermented black beans (douche)
- 2 green peppers, deseeded and cut into large pieces
- 0.5 tsp sugar
- 2 tbsp Shaoxing cooking wine
- 0.25 tsp fine sea salt
- 4 tbsp water
Instructions
- Pre-heat your wok over high heat, until it just starts to smoke, then add the 2 tbsp of the groundnut oil. Swirl it around the wok to coat the surface. Add the chicken pieces and quickly spread them into a single layer. Let the chicken cook for 1 minute, flip the pieces over, and cook the other side for 1 minute. The chicken is done once it turns white. Turn off the heat and transfer the chicken to a plate and set aside.
- Heat the remaining 1 tbsp of oil in the wok over a medium heat. Add the ginger and let it cook for 15 seconds (be careful as it might start spitting!). Then add the garlic, the white parts of the spring onions and the black beans. Stir-fry for 30 seconds.
- Turn the heat up to high, add the peppers and stir-fry for 1 minute. Add the sugar, Shaoxing cooking wine, salt, the chicken, water, and the green parts of the spring onions. Quickly stir-fry everything well to coat in the sauce and serve!
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Chicken with Green Peppers and Black Bean Sauce
Equipment
Ingredients
- 500 g (1.1 lb) skinless boneless chicken thighs cut into bite-size chunks
- 3 tbsp groundnut oil
- 20 g (0.7 oz) fresh ginger grated
- 3 cloves garlic smashed with the blade of your knife then chopped
- 3 spring onions sliced and separated into white and green parts
- 3 tbsp fermented black beans (douche)
- 2 green peppers deseeded and cut into large pieces
- 0.5 tsp sugar
- 2 tbsp Shaoxing cooking wine
- 0.25 tsp fine sea salt
- 4 tbsp water
Instructions
- Pre-heat your wok over high heat, until it just starts to smoke, then add the 2 tbsp of the groundnut oil. Swirl it around the wok to coat the surface. Add the chicken pieces and quickly spread them into a single layer. Let the chicken cook for 1 minute, flip the pieces over, and cook the other side for 1 minute. The chicken is done once it turns white. Turn off the heat and transfer the chicken to a plate and set aside.
- Heat the remaining 1 tbsp of oil in the wok over a medium heat. Add the ginger and let it cook for 15 seconds (be careful as it might start spitting!). Then add the garlic, the white parts of the spring onions and the black beans. Stir-fry for 30 seconds.
- Turn the heat up to high, add the peppers and stir-fry for 1 minute. Add the sugar, Shaoxing cooking wine, salt, the chicken, water, and the green parts of the spring onions. Quickly stir-fry everything well to coat in the sauce and serve!
Notes
- Vegetarian option – substitute the chicken with firm tofu or mushrooms for a plant-based version.
- Extra vegetables – for more colour and texture, add some onions, mushrooms, baby corn or sugar snap peas.
- Spicy version – try stirring in some chilli flakes, fresh red chillis or Szechuan peppercorns for extra heat.
- Alternative proteins – try beef, prawns or pork for a change!
- This chicken with green peppers and black bean sauce recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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