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Black Bean Sauce Chicken With Vegetables

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“I'm a fiend for black bean sauce so had to try this (tweaked slightly) when I saw it at the Uwajimaya website. Preparation time doesn't include time to cook rice (could also be served over noodles). I'm sure pork could substitute admirably for chicken.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1 tablespoon oil
  • 12 lb chicken, diced
  • 3 cups assorted fresh vegetables, such as asparagus, Asian eggplant, green beans, onions, zucchini, sliced
  • 2 tablespoons black bean sauce

Directions

  1. Combine cornstarch and sugar with 1/2 cup water.
  2. Stir-fry chicken in oil over medium-high heat until done.
  3. Add vegetables and black bean sauce; stir fry for 1/2 minute.
  4. Add cornstarch mixture to the chicken-vegetable mix.
  5. Bring to a full boil and continue to cook, stirring, until vegetables are tender and sauce is thick.
  6. Serve pver steamed rice.

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