Chicken with Green Capsicum in Black Bean Sauce

    40 mins

    A classic Chinese dish, one of my favourites.

    70 people made this

    Serves: 4 

    • 30 ml toasted sesame oil
    • 4 cloves garlic cloves, peeled and sliced
    • 105 g black bean sauce
    • 6 g salt
    • 340 g skinless, boneless chicken breast half - cut into cubes
    • 1 cube chicken bouillon dissolved in
    • 120 ml boiling water
    • 1 large onion, peeled and sliced
    • 1 bunch green onions, chopped
    • 2 green bell pepper, diced
    • 20 ml dark soy sauce
    • 2 g black pepper
    • 10 g cornstarch dissolved in
    • 45 ml water
    • 10 g chopped fresh cilantro

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat a wok over a medium heat until hot, add the sesame oil and heat for about 30 seconds.
    2. Add the salt, garlic and black bean sauce. Cook while stirring for 30 seconds.
    3. Add the chicken and cook while stirring until it is cooked throughout. Dissolve the stock cube in 1 cup boiling water and stir in. Cover and cook for 6 minutes.
    4. Add the onion, soy sauce, spring onions, coriander, black pepper and capsicum. Cover and cook for another 8 minutes or until most of the liquid is reduced.
    5. Mix the cornflour with 3 tablespoon of water and add it to the wok.
    6. Stir the mixture until the sauce thickens and add more salt and pepper if required.
    7. Serve on jasmine rice.

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    Reviews in English (69)


    This dish is delicious! A note for first-time makers: when making the cornstarch & water mixture to thicken the sauce, don't add the cornstarch to HOT water or you will end up with a dish full of glue. Add it to cold water and then stir in to thicken the sauce. This may be common knowledge for some but it wasn't for me!  -  09 Jul 2008  (Review from Allrecipes US | Canada)


    Just to say that in Chineese cooking there are two types of soy sauce "light and dark". Both are used to add salt to a dish, but the dark soy also adds colour. There is no need to add extra salt to a chineese dish if you use soy sauce. You are just doubling your salt intake. You can also get low sodium soy sauce to reduce your salt intake even more.  -  14 Aug 2008  (Review from Allrecipes US | Canada)


    I have had this dish in many restaurants, and this recipe ranks high on the list! It was very yummy!! I ran into a problem when adding the cornstarch mixture at the end. I added the whole thing at once and my sauce turned into a blobby mush. I just added some water to thin it back out, and it tasted really good. So next time I make it I don’t think I will add the cornstarch or just a little, because the sauce looked perfect before I added it. I will definitely be making this again, and passing on the recipe!  -  12 Feb 2008  (Review from Allrecipes US | Canada)