Stir-Fried Chicken with Black Bean Sauce

Mei Willoughby

Mei's homemade Black Bean Sauce Stir-Fried Chicken with Black Bean Sauce
Serves 2
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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