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Chicken with Black Beans

Rated as 4.67 out of 5 Stars

"Here's a Malaysian homemade dish that's easy to follow. It is a dish that is commonly enjoyed in Malaysian Chinese households."
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Ingredients

55 m servings 231 cals
Original recipe yields 6 servings

Directions

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  1. Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
  2. Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.

Nutrition Facts


Per Serving: 231 calories; 6.7 g fat; 12.8 g carbohydrates; 28.9 g protein; 66 mg cholesterol; 314 mg sodium. Full nutrition

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Reviews

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My hubby is Filipino and all the ingredients in this recipe are readily available in my pantry. I used fresh chicken tenders and followed the remaining ingredients and directions. Hubby loved it...

I was simply looking for a new recipe in which I could cook with chicken and black beans and I found this one! This recipe has a very unique and delicious taste! Here are some recommendations. ...

This was really really good, especially if you like Ginger. If you are not a ginger fan, then I would cut down on the qty given. It is strong. The chicken was so moist, and the flavors worked we...

Great recipe! Very flavorful, option to be made gluten-free (look for GF oyster sauce), quick, and easy! I've been having this since I was a kid and I'm so glad that I finally got around to maki...

I really enjoyed this. I did use chicken thighs and cut the ginger up smaller than the recommended "matchsticks" so as to not bite down on big pieces. I didn't bother draining the chicken after ...