Chicken and Vegetables in Black Bean Sauce

Marsha Gardner


I was always under the belief that Gai Lan (Chinese Kale) was Chinese BROCCOLI, but you gotta love the Internet with its abundance of information and pictures! I've only found it in my local Chinese market, but in the event you can't find it feel free to use whatever vegetable that you want. I substitute broccoli or baby bok choy when I can't get gai lin.


★★★★★ 1 vote



  • 2-3 lb
    chicken thighs, boneless, skinless
  • 8 oz
    fresh mushrooms, sliced
  • 1 medium
    onion, sliced
  • 3-4 bunch
    gai lin, broccoli or baby bok choy
  • 1 1/2 Tbsp
    black bean garlic sauce
  • 1 pt
    chicken stock
  • 3 1/2 Tbsp
    cornstarch, divided
  • 4 Tbsp
    sesame oil

  • 1/2 tsp
  • 2 tsp
    rice wine or sherry
  • 2 tsp
    soy sauce
  • 1 1/2 tsp
  • 1 tsp
    canola oil

How to Make Chicken and Vegetables in Black Bean Sauce


  1. Using cooking shears, cut chicken into small strips and place in a bowl. Combine marinade ingredients and pour over the chicken. Mix well and set aside in the refrigerator for 30 minutes.

    Prepare vegetables. Rinse gai lin well and cut into 2 inch pieces diagonally.
  2. Heat wok and add sesame oil. Stir fry gai lin, mushrooms and onions over high heat for 3-4 minutes until vegetables are 80% cooked. Set aside.

    Add remaining sesame oil to the wok. Add chicken and stir fry until the meat is completely cooked. Add black bean garlic sauce and mix well.
  3. Add vegetables and continue to cook for another minute. Slowly pour in 1/2 of the chicken broth. Mix remaining 2 tablespoons of cornstarch into the last 1/2 of chicken broth until completely dissolved. Pour into the wok and mix well. The sauce will thicken as it continues to cook.

    Serve with rice and enjoy!

Printable Recipe Card

About Chicken and Vegetables in Black Bean Sauce

Course/Dish: Chicken
Regional Style: Asian

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