Chicken with Black Bean Sauce Chicken with Black Bean Sauce

Author: Canadian Living

Convenient black-bean-and-garlic sauce turns this dish into a real family favourite. It's available at many large supermarkets and, of course, Chinese markets. Serve with blanched or steamed baby bok choy and rice or noodles.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2003



In large nonstick skillet, heat vegetable oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.

Reduce heat to medium. Add chopped onion, coriander and ginger; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in black-bean-and-garlic sauce, rice wine (if using) and vinegar; cook for 1 minute. Add stock and 1/2 cup (125 mL) water; bring to boil. Return chicken to pan; reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes.

In small bowl, mix cornstarch with 1 tbsp (15 mL) water. Push chicken aside. Stir cornstarch mixture into sauce; boil until thickened, about 1 minute. Sprinkle with sesame oil and green onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 246 mg
  • Protein 30 g
  • Calories 222.0
  • Total fat 8 g
  • Cholesterol 96 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g


  • Iron 9.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 2.0
  • Vitamin C 7.0
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Chicken with Black Bean Sauce