Green Beans & Chicken with Black Bean Garlic Sauce


Black bean garlic paste has this salty-spicy-sweet quality that enhances the flavor of a lot of Asian dishes. Basically, this paste or sauce is made from fermented beans AKA Douchi, soy sauce, and garlic. It is one of my favorite ingredients especially for flavoring the sauce of my dish. So, whenever I visit my neighborhood Asian supermarket, I always make sure that I pick up a jar or two and the brand that I always use is Lee Kum Kee.


Just an FYI on Douchi — black beans became black beans not because they started with black beans to turn it into black beans but the process of fermentation turn the soybeans into black beans. I did not use the word black beans too many times, did I? Now, let’s talk about green beans. Okay, just kidding. Let’s just eat!


Green Beans & Chicken with Black Bean Garlic Sauce
  • ¼ lb green beans - cut in 1 inch long
  • ½ onion - sliced in half inch thick
  • 1 tablespoon finely minced garlic
  • 1 teaspoon finely minced ginger
  • 2 to 3 dried chilli peppers
  • 2 tablespoon vegetable oil
  • ½ teaspoon Sesame Oil

Chicken and Marinade:
  • 1 lb Chicken Breast - cut in 1 inch cubes
  • 2 teaspoon Soy Sauce
  • 1 teaspoon Sherry
  • 2 teaspoon Cornstarch
  • 1 Tablespoon Vegetable Oil
Sauce Ingredients:
  • 1 cup Chicken Broth
  • 1 Tablespoon Soy Sauce
  • 1½ Tablespoon Black Bean Sauce w/ garlic
  • 1 Tablespoon Sugar
  • 1 Tablespoon Sesame Oil
  • 2 teaspoon Cornstarch added to 1 Tablespoon Water (sauce thickener) - whisked
  1. In a bowl, combine cut chicken, soy sauce, sherry, cornstarch, and vegetable oil.
  2. Mix until chicken is fully coated.
  3. Set aside in a fridge for at least 30 minutes.
  4. Combine all the sauce ingredients in a bowl except the water/cornstarch mixture.
  5. Whisk until all ingredients are fully combined. Set aside.
  6. Place wok over high heat.
  7. Add 1 Tablespoon vegetable oil, then swirl the wok around and side to side.
  8. When the wok is very hot, add green beans then stir fry for 2 minutes.
  9. Add Chilli peppers and onions then stir fry for 1 minute.
  10. Transfer in a bowl then set aside.
  11. Return wok over high heat.
  12. Add 1 Tablespoon vegetable oil.
  13. When the oil is hot, add chicken and garlic.
  14. Stir fry until chicken is opaque.
  15. Gather and set chicken to the side of the wok.
  16. Add sauce and let it boil.
  17. Return chicken and vegetables.
  18. Let it boil.
  19. Add water/cornstarch mixture.
  20. Let is boil until sauce thickens.
  21. Serve with rice.




Your comment is always appreciated.






  1. says

    This looks amazing! I love black bean sauce but I haven’t used it much. I think I have a jar buried in the back of the fridge. Just bought some fresh green beans, so I’m all set. Thanks for sharing your recipe!

    • says

      Thank you for the compliment, Sawsan! Any wide and a bit deeper pan would work. You don’t have to use a wok. I am the only one required to use wok because it’s in the title of my blog. :)

  2. says

    Black bean paste is a staple in our pantry, too. Stir fries just pop when a little black bean paste is added. Love the vibrant colors of your dish, Ray. Hope you’re having a great weekend. And thank you, by the way, for the #FF love over in Twitter.

  3. says

    Ray, I love this simple, yet so appetizing and colourful dish. Your photos are as always outstanding and I must say I can’t stop admiring the beautiful and elegant bowls. They are exactly my kind of tableware.

    • says

      These bowls are my collections for my food photography hobby. They are very inexpensive and bought from bargain stores. Thank you very much for your kind words, Sissi. :)

  4. says

    Really? I thought black bean sauce means “black bean” sauce…. thanks for educating me. What a delicious meal. I love black bean sauce (even though I didn’t now the origin). I would definitely need two bowls of rice, please. 😉 I always love your photos…

  5. says

    Ray, I love black bean sauce…love that you used chicken and green beans…yes, I just need a big bowl of rice to go with it. Beautiful pictures as always.
    Hope you are having a wonderful week :-)

  6. says

    Guess what??? I have been looking for a good stir fry recipe like this one! I have been feeling a lot like eating chicken stir fries and my girls love them too… which for me means a quick and healthy dinner for everyone! :-) I am going to try this as soon as I get some black bean sauce with garlic!

  7. says

    This is such a great dish for any day! I love black bean garlic sauce. Sometimes I think I would enjoy it on anything! You have such beautiful photos. And I love those red chili peppers you added!

    • says

      Hi Christiane, I am sorry about you not having access to this sauce and that’s not fair. Email me your address and I will be happy to send you one. Thank you for the compliment. :)

  8. says

    Ray – your pictures are truly fantastic! I have fresh beans in the garden that I’m tired of steaming, so I’ve saved this recipe. I have everything I need but the black bean sauce. Wonderful!

  9. Nancy Identicon Nancy says

    Maybe I’m missing something but I have to
    ask you this to be sure..When you say Black
    Bean sauce with garlic are you meaning Black
    Bean Paste?? What does the Black Bean Sauce
    with Garlic consist of??

  10. Renee Identicon Renee says

    I have tried many recipes for the black bean sauce dishes, but this one came out the best and was delicious! We used the Fortex french green beans fresh from the garden, our own garlic and more. I had no sesame oil, but did have the white seeds, so I added those into the dish to get my sesame flavor. I used avocado oil to replace the sesame for its high heat tolerance. In the middle of prep, I realized I was out of hot peppers and used sambal instead, just adding it into the sauce mix. The chicken was so tender, it turned out better than I hoped given the substitutions. I put it over jasmine rice. I would serve this to guests. The prep can be easily done in advance and the cook time is very fast.


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