Chicken with Black Bean Sauce 15 Minute Fakeaway

Chinese chicken with black bean sauce is a takeout favourite, my version is quick, convenient & delicious and takes just over 15 minutes.

Almost all of that time is prep work, essential in any good stir fry and all of that preparation can be done hours in advance!

Super Quick Chinese Chicken Stir Fry.

Quick takeout-fakeout recipes are no stranger here on krumpli, this Chinese chicken with black bean sauce is in good company.

Whether it be my Szechuan chicken, mushroom chow mein or stir-fried black pepper beef, I love ’em!

Now I’m certainly not averse to spending hours in the kitchen! But sometimes there just ain’t the time or the will to do so!

For me, that means a stir fry, you can knock up this black bean chicken recipe in 15 minutes.

That does mean relying on jarred sauces but that is not a bad thing, they exist for this very purpose.

Blinging them up with a bit of oyster sauce, soy sauce and rice wine really does add an extra complexity and deliciousness to this recipe.

If you are looking for a beef in black bean sauce recipe, don’t worry, I’ve got you covered there too!

Frequently Asked Questions.

What brand of black bean sauce do you use?

I typically use Lee Kum Ke brand, they have both a black bean sauce and black bean sauce with garlic.

I use the one with garlic in my Ham Hock braised in Black Bean Sauce recipe, they are pretty much interchangeable, although the one with garlic means you can scale back the garlic in this recipe. If you wish of course!

Does it really cook that quickly?

Yes! But you most have your wok hot, fiercely hot.

It should shimmer and almost smoke before you add the oil. Most importantly, you must keep it hot throughout the cooking process.

It is also important to cut your ingredients properly, if you increase the sizes, they will take longer to cook. This in turn will lead to your ingredients stewing rather than frying.

Be sure to check the chicken has reached 73°C or 165°F before serving.

Is the chilli essential?

No not at all, it can be skipped if you are a chilli-phobe. I personally like the addition but it in no way defines the recipe.

Serving Sugggestions.

You could call me a lazy cook, this Chinese chicken with black bean sauce gets served most often with plain rice, like so many of my stir fry recipes.

This is because it is so convenient! I can put the pan on to cook the rice before I start cooking and it just works out perfectly on timing.

If I am trying a little harder then I will make either egg fried rice or soy sauce noodles.

If I am looking to up the veggie consumption then I would add stir fried broccoli or even stir fried asparagus.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions please mention them in the comments section below the recipe.

• Stovetop.
• Wok.
• Chopping board.
• Kitchen knife.
• 2 small-medium mixing bowls.
• Weighing scales and or measuring cups and spoons.
• Stirring and serving spoons.