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My review
Chicken with Green Peppers in Black Bean Sauce
Stephen
"A classic Chinese dish, one of my favourites. Serve over a bed of rice."
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Ingredients
45 m servings 253 calsOriginal recipe yields 4 servings
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Directions
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- Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
- Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.
Nutrition Facts
Per Serving: 253 calories; 12.6 g fat; 17.2 g carbohydrates; 18.7 g protein; 43 mg cholesterol; 1421 mg sodium. Full nutrition
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Reviews
Read all reviews 4964 Ratings
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Most helpful positive review
7/9/2008
This dish is delicious! A note for first-time makers: when making the cornstarch & water mixture to thicken the sauce, don't add the cornstarch to HOT water or you will end up with a dish full o...
Most helpful critical review
11/22/2008
This recipe turned out waaaaaaaaaaay too salty. I had to use Black Bean with Garlic sauce b/c our store did not carry regular Black Bean sauce. Maybe this was the problem - but 6 tablespoons o...
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7/9/2008
This dish is delicious! A note for first-time makers: when making the cornstarch & water mixture to thicken the sauce, don't add the cornstarch to HOT water or you will end up with a dish full o...
8/14/2008
Just to say that in Chineese cooking there are two types of soy sauce "light and dark". Both are used to add salt to a dish, but the dark soy also adds colour. There is no need to add extra salt...
2/12/2008
I have had this dish in many restaurants, and this recipe ranks high on the list! It was very yummy!! I ran into a problem when adding the cornstarch mixture at the end. I added the whole thi...
11/22/2008
This recipe turned out waaaaaaaaaaay too salty. I had to use Black Bean with Garlic sauce b/c our store did not carry regular Black Bean sauce. Maybe this was the problem - but 6 tablespoons o...
6/20/2011
After reading the reviews. I left out the salt and subbed the bouillon cube for broth. My only other change is that I added shrooms but only because we love them. Very tasty but too salty as wri...
5/15/2010
I followed the recipe exactly , Black bean sauce is salty and then adding salt and salty chicken bouillon made it inedible. I also found the sauce slimy. Luckily I made fried rice and had spri...
4/9/2009
Okay, the secret to toning down the saltiness of this dish is to omit the salt, chicken bouillon, and the soy sauce. Then increase the water to 1 cup. Use 1 1/2 Tablespoons (4 1/2 teaspoons) ...
2/12/2008
This tastes just like the one I had in England! So YUMMY! I didn't add the salt. I added water chestnuts, pea pods, and zucchini. I added most of the corn starch mix, but I did it a little at a ...
2/3/2008
Fabulous recipe. Served it at an ethnic dinner club and received several thumbs up. Few small adjustments; substituted 1-2 Tbsp HOT black bean sauce for some regular for more spice, used chick...