Thursday, March 29, 2012

Chicken Stir Fry with Black Bean Sauce

I go for simple almost every time. Not fast food or other take outs, or frozen entrees or sandwiches. For me, simple is anything which can be prepared with a minimal number of ingredients. Chicken Stir Fry with Black Bean Sauce is one such recipe.

Not only simple to make, but also it only takes minutes to cut up the veggies and chicken and a few minutes more for cooking. I made this recipe to serve one--that’s me! For more servings, increase the amounts of chicken and veggies. Only use as much olive oil as is needed to cook the meat so for more servings you shouldn’t need much more olive oil. As for the Black Bean Sauce, I’d add a bit at a time when increasing the recipe, tasting along the way till you get it the way you like.

Chicken Stir Fry with Black Bean Sauce

4-6 ounces skinless/boneless chicken breast, cut into bite-sized pieces
1 medium potato, skin on and cut into strips
1/2 cup shredded carrots
1 cup chopped broccoli
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Tamari Sauce
1/4 teaspoon Black Bean Sauce

1. Prepare and lay out all ingredients.

2. Preheat EVOO in wok over medium heat.

3. Mix chicken with Tamari Sauce and cook for 3-4 minutes, stirring gently all the while. These are small pieces and won’t take long, not even if you are increasing the number of servings.

4. Remove chicken from wok, leaving juices in the pan.

5. Add about 1/3 cup water to the wok and bring just to a boil. Turn burner down to low.

6. Place veggies in steamer basket. Sprinkle with tiny bit of salt and pepper. More can be added later when you eat, but go easy now. Place the steamer basket in the wok and cover.

7. Cook 4-6 minutes then test a potato and a broccoli stalk. If not yet done to your liking, cook a minute or two longer, then test again.

8. Remove veggies from wok. Return chicken to wok along with Black Bean Sauce. Heat for one minute, stirring constantly.

9. Plate the chicken and the vegetables. Spoon drippings from wok over all.

Some people will want rice with their stir fry. That’s fine and you can leave the potatoes in the recipe or leave them out.

There you have it, a quick and easy Chicken Stir Fry with Black Bean Sauce.


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  1. I will have to sub in soya chunks or tofu and make this dish because the flavours are such a delicious oriental mix!
    Thanks my friend :D


  2. CCU, I've done this same basic recipe with tofu, sometimes even using both chicken and tofu. Can't make up my mind... am I a carnivore or a vegetarian. A little of both I guess. Thanks for your comments, welcome as always.


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