Dave's Delicious Delights

Stir fry chicken with black beans and vegetables

Stir fry chicken with black beans and vegetables is a popular and easy-to-make dish. It has become a staple in many British households. This Chinese-inspired recipe is based on the popular take-away classic: chicken with black beans. It’s a delicious combination of tender chicken, savoury black beans. Use fermented black soy beans (Douchi) – not black turtle beans! My recipe also includes crunchy vegetables, all cooked together in a wok or large frying pan.

How do you make this stir fry chicken with black beans dish?

Black beans (credit: Takeaway, CC BY-SA 4.0, via Wikimedia Commons)

To make my stir fry chicken with black beans and vegetables, start by marinating the chicken. I use a mixture of soy sauce, rice wine, and corn flour. This helps to tenderize the chicken and add flavour to the dish. It’s best if you let the chicken marinate for at least 15 minutes.

Stir fry the veg for a short time on a high heat, until they start to soften and char. Then, remove them from the wok. In this recipe, I use carrot, bell peppers, and green beans. You can also add any other vegetables that take your fancy.

Next, reheat the wok, and add garlic, ginger, and chopped chilli. Chilli isn’t a traditional ingredient of this dish, but I’m a sucker for a little spice, in lots of things!

Then, stir fry the chicken until it is browned and cooked through. Add the black beans and re-add the veg towards the end of cooking.

Stir fry chicken is a versatile and healthy meal. You can customize this recipe to suit your taste preferences. Add more (or fewer!) vegetables, or adjust the seasoning to your liking. You can even swap out the chicken for another protein such as tofu or shrimp. This dish has delicious umami flavours. With its combination of protein, fibre, and nutrients, this dish will satisfy your hunger, and please your taste buds! So when you’re looking for a quick and delicious meal, give my stir fry chicken with black beans and vegetables a try!

Chicken stir fry with vegetables and black beans

Stir fry chicken with black beans and vegetables

An easy stir fry, perfect for a midweek meal. Black beans provide great umami flavours.
Course Main Dish
Cuisine Chinese
Keyword Black beans, Chicken, Easy, Quick
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 450kcal


  • 4 chicken thighs skinned, boned and diced
  • 1 carrots finely sliced
  • 2 bell peppers sliced
  • 50 g green beans cut in half
  • 4 cloves garlic finely sliced
  • 25 g fresh ginger (a thumb-sized piece) peeled and cut into matchstick size pieces
  • 1 chilli peppers medium heat, red or green
  • 2 tbsps black beans roughly chopped
  • 4 spring onions chopped
  • 3 tbsps Shaoxing rice wine (dry sherry is OK if you don’t have it)
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 1 tbsp groundnut oil (vegetable or sunflower oil are OK)
  • 2 tsps cornflour
  • 1 tsp sugar
  • black pepper to season


For the marinade

  • place the chopped chicken, cornflour, rice wine, sugar and light soy sauce in a bowl, mix well and set aside to marinate for at least 15 minutes

To cook the stir fry

  • heat a wok (or deep frying pan) over a high heat and add half the groundnut oil
  • add the carrot, bell peppers and green beans, stiry fry for 3-4 minutes and then set aside
  • reheat the wok and add the remaining groundnut oil
  • add the garlic, ginger and chilli and stir fry for about 10 seconds
  • add the chicken and its marinade and stir fry for 4-5 minutes until the chicken is browned and almost cooked through
  • add the chopped black beans and dark soy sauce and re-add the vegetables
  • reduce the heat to a medium heat and stir fry for a further 2-3 minutes
  • add the sesame oil and spring onions, stirring them in
  • serve with plain, boiled or steamed rice, or with noodles

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