Stir-Fried Chicken

Mei Willoughby

Stir-Fried Chicken 

(servers 2)
Mei's homemade Black Bean Sauce Stir-Fried Chicken with Black Bean Sauce
This is one of the tastiest and easiest dish you can make. Perfect introduction to anyone who has never used Chinese fermented black beans but would like to give it a try. Something you can just add to wok for a quick weekday supper.



  • 200g chicken thighs/breasts (cut in chunks)
  • 1 each of red pepper, small red onion (chopped in chunks)
  • Chopped spring onion and chillies (optional)
  • 1 tbsp of Shaoxing wine or dry Sherry (optional)
  • Mei’s Black Beans Sauce


  • Marinade chicken pieces with 1 tsp of Mei’s Black Beans Sauce + 1 tsp corn starch + 1 tsp water+ drizzle of sesame oil. Allow to marinate for 30 minutes.


  • Take a deep frying pan, heat a tbsp of cooking oil in medium heat then add the chicken pieces cook for 1-2 minutes. Cook them evenly by turning them with a spatula. Careful not to burn them. Once cooked transfer the chicken and set aside and leave the juice in the pan.
  • Add chopped vegetables in the same pan with the juice and cook on medium heat.
  • Add 1 tbsp of Mei’s Black Beans Sauce, stir for a minute to release the fragrance of the sauce, add a splash of Shaoxing wine/dry Sherry, chicken pieces, spring onion, 2 tbsp water. Stir evenly to avoid sticking to the pan.
  • When cooked through turn off the heat.
  • Serve with steamed rice, on stir-fried noodles or in fajita wraps.

Other sauces you might like to try on this recipe: Mei’s Miso & Plum Hoisin Sauce, Mei’s Hot Dates Chilli Paste, Mei’s Sweet & Sour with Pineapple, Mei’s Sweet Chilli Chutney, Mei’s Smoked Paprika Chilli Sauce.


Mei's homemade Stir-Fried Chicken with Black Bean Sauce          Mei's homemade Black Bean Sauce

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