Black bean chicken stir-fry with snow peas and carrots

This is the first time I make black bean stir-fry chicken. I just bought some black bean sauce from the Asian market and I know it will not be my last. This dish was super tasty, healthy, quick and easy to put together. Super delicious to say the least.

Black bean chicken stir fry

I love cooking Asian food not only because I love the flavors but also because they are super quick and versatile. This black bean chicken stir-fry can also be made vegetarian by adding more veggies or substitute the chicken with firm tofu.

Do you have an Asian market near by? Even though I have placed the links for some of the ingredients, which you can purchase on Amazon, these products will be a fourth of the price if you go to a local Asian market. I just happened to have one about 10 miles away from my house so there is where I get them all. I normally go every 6 weeks and stock my pantry with some Asian essentials.

Be ware of some of them thought because a lot contain MSG. There are several products, like oyster sauce, that I have not been able to buy just because of that.

I have made some black bean stir-fry veggies the other day as well using eggplants and onions. We love eggplant so I try to use it as much as possible. I know some of you are not to fond of it but we truly like it a lot, we couldn’t live without it.

This black bean chicken stir-fry recipe kind of jumped ahead from other recipes I wanted to post, sorry about that. I figured it was too good of a recipe for you to wait until next week for me to post it.

Well, here you have it. I hope you get to make this recipe soon. If you like Asian food you will love this dish.


Black bean chicken stir fried


Black bean chicken stir-fry with snow peas and carrots

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes max!


  • 1.5 lb organic chicken breast, cut into cubes
  • 4-5 large carrots, sliced
  • 9 oz snow peas
  • 2 tbsp olive oil



In a large skillet, over medium to high heat, add the oil, carrots and chicken and cook for 8-10 minutes stirring frequently until almost cooked through. Add the snow peas and cook further for about 3 minutes making sure they still remain with some crunch. You don't want to over cooked them and make them mushy.

In a small mixing bowl, mix the sauce ingredients and add to the skillet. Cook for 1 minute until the sauce thickens up a bit. Serve this black bean stir-fry chicken with egg noodles, quinoa or brown rice.

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  1. A very flavourful stir-fry. Those snow peas look so fresh and appetizing.

  2. I just recently had a stir fry at a restaurant that had black bean sauce in it and loved it! Can’t wait to try this!

  3. YUMMM! Love stir fry! It is easy and fast for the week night meals!

  4. I love a good stir fry! Especially one as beautifully colorful as this.

  5. An amazing stir fry. So healthy and quick. Your picture is colorful and very appetizing.
    I visit the local China town in Oakland once in couple of weeks, and I go crazy when I go there. So much of goodness and fresh stuff. When you visit here, I will take you to all great places.

  6. Tried this out today, I’m a big fan of Asian cuisine. It was one of the best dishes I’ve ever made! Thanks for the great recipe

  7. Unfortunately, my husband and I were not a huge fan of the sauce.

  8. I made this as a weekday dinner for two. Used a can of low sodium black beans instead of the ready-to-use black bean paste you listed in your ingredients list, and dare I say, it actually turned out amazingly good. We annihilated it, no leftovers!

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