Black Bean Sauce Chicken

I’ve had these sauce packets that my parents had bought me the last time they had visited, Lee Kum Kee Menu Oriented Sauces, black bean to be exact, and I finally decided to crack one open and try one.

so I veered a bit from the recipe that was listed on the back, but here is my improvised, and I do think much improved, version.


4 boneless and skinless chicken thighs, chopped into bite sized pieces

1 red bell pepper seeded and chopped

one medium onion chopped

1-2 tbsp of canola oil

1 packet of Lee Kum Kee Menu Oriented Black Bean Sauce

2 slices of peeled ginger

1 green onion, sliced lengthwise


  1. heat oil in a wok or pan on medium to high heat. once it reaches temperature, put the chicken bits in and stir fry it until browned
  2. remove the chicken and leave the grease and oil in
  3. add the red bell pepper, onion and ginger and sauté for a couple of minutes
  4. add the sauce and continue to stir fry for another minute
  5. add the chicken and stir fry until chicken is cooked through and peppers are tender.
  6. serve with green onion pieces garnished on top

It ended up being subtly flavored with the black bean sauce, so if you like your dish with a bit more flavor, add another packet when cooking.

it turned out so well, I surprised myself! It looked and tasted just as good as the ones in chinese restaurants. 



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