Black bean chicken stir-fry | Spekko Rice
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Black bean chicken stir-fry

Black bean chicken stir-fry

Black bean chicken is a traditional Chinese wok dish and this version will have you wanting more.

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    40 ml cornflour
    200 ml honey
    1 thumb-sized piece ginger, crushed
    4 cloves of garlic, crushed
    100 ml soy sauce
    50 ml peanut oil
    handful of coriander
    6 chopped chicken breasts, sliced into strips


    peanut oil to fry
    dried chillies to taste
    100 ml black beans, finely chopped or 125 ml (½ cup) black bean sauce
    1 red onion, thinly sliced
    2 leeks, thinly sliced
    2 red peppers, thinly sliced
    30 ml (2 tbsp) sesame seeds, toasted
    5 spring onions, thinly sliced
    4 x 250 ml (4 cups) cooked Spekko Royal Umbrella Jasmine Rice


    1. Marinade: Mix all the ingredients and pour over chicken. Marinade chicken for 15-20 minutes.
    2. Stir-fry: Heat oil in a wok with chillies until fragrant. Spoon out the chillies.
    3. Fry black beans for a few minutes. Then add onion, leeks and peppers and fry until soft. Spoon out into a bowl. If using black bean sauce, stir-fry vegetables and mix with sauce in the bowl.
    4. Return wok to the heat with more oil and fry chicken in batches until brown, but not cooked through.
    5. Add stir-fried ingredients with some of the marinade. Toss through and add sesame seeds and spring onions. Serve with Spekko Royal Umbrella Jasmine Rice.

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