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Chinese Boneless Chicken & Blackbean

Chinese Boneless Chicken & Blackbean




Chinese Chicken & Blackbean

Chinese chicken & black beans is another popular Chinese stir fry that is full of flavor. The most authentic way to cook this is using the Chinese fermented black beans of course along with minced garlic, ginger and a few other seasonings to get the perfect authentic flavor. If you don’t have the fermented black beans, bean sauce can be used as well but I definitely prefer the black beans.




Ingredients for Chinese Chicken & Blackbean



  • Boneless Chicken – My preference is thighs because the meat is softer when finished, but boneless breasts may be used as well.
  • Chinese Fermented Black Beans – Usually found in an Asian grocery store. 
  • Chinese Rice Wine Vinegar – may substitute with Apple Cider Vinegar.
  • Garlic
  • Ginger
  • Garlic Salt
  • Seasoned Salt
  • Hoisin Sauce
  • Oyster Sauce
  • Dark or Mushroom Soy Sauce
  • Light Soy Sauce
  • Sugar
  • Oil
  • Sesame Oil
  • Onions
  • Sweet Bell Pepper
  • * Optional Vegetable of choice – I like snow peas, or carrot strings and broccoli are good as well.
  • * Optional Hot Pepper – In Jamaica we would use Scotch Bonnet Pepper.



Preparation for Chinese Chicken & Blackbean





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  1. First, wash and cut out fatty pieces of boneless thighs and cut into small pieces.
  2. I like to actually soak my black beans in some rice wine vinegar for about 15 minutes to 30 minutes and then cut up the black beans.
  3. Then you combine it with all the other seasonings to the chicken in a seasoning bowl to marinate for at least 2 hours.
  4. Cut up and prepare your vegetables of choice, some people  also like to add spice to this such as minced scotch bonnet pepper, but any will work.
  5. When ready to cook, I recommend a wok or if not, a large non-stick skillet, heat on high and add oil. Wait until hot to add the chicken.
  6. Stir fry the chicken a few minutes until no longer pink.
  7.   You can just add onions and sweet bell pepper or any other vegetable you like. As you can see, I added snow peas in the one pictured here.
  8. When cooked, place in a nice serving dish especially for special occasions. Hope you enjoy!





Chinese Boneless Chicken & Black Beans

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Author Dianne


  • 12 Boneless Chicken Thighs
  • 1/4 cup + 1/2 Tbsp. Fermented Black Beans
  • 1/4 cup Rice Wine Vinegar
  • 4 cloves Garlic minced
  • 2 tsp. Ginger grated
  • 1-1/2 tsp. Garlic Salt
  • 1-1/2 tsp. Seasoned Salt
  • 1 Tbsp. Hoisin Sauce
  • 1 Tbsp. Oyster Sauce
  • 2-1/2 tsp. Dark or Mushroom Soy Sauce
  • 2 tsp. Light Soy Sauce
  • 2-1/2 tsp. Sugar
  • 2 Tbsp. Oil
  • 2 Tbsp. Sesamee Oil
  • 1 medium Onion cut horizontally
  • 1/2 cup Green Sweet Bell Pepper cut in slices
  • * 1 cup Snow Peas or other vegetable optional
  • ** optional Scotch Bonnet minced


  1. Wash chicken, cut off all fatty pieces, cut in 1" cubes.

  2. Measure out black beans in a seperate bowl and soak in rice wine vinegar for 15 - 30 minutes. then remove black beans and mince up.

  3. Add black beans, rice wine vinegar, and all other ingredients up to the sugar to the chicken. Combine well and cover to marinate at least for 2 hours.

  4. Cut up onion, green pepper, and vegetable of choice and set aside.

  5. When ready to cook, heat your wok or skillet on high heat for about 2 minutes, add oils and heat another 2 minutes or until hot.

  6. Add chicken to pot and stir fry constantly for about 5 minutes or no longer pink.

  7. Add snow peas or other vegetable and continue cooking another 2 minutes.

  8. Add onion and green pepper, stir for 30 seconds and turn off heat and serve. Season to taste.

Recipe Notes

Serves well with white rice, noodles or vegetables.


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