Chicken & Mushrooms in Black Bean Sauce

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Last Updated on May 20, 2020 by Chef Mireille

This low fat version of Chicken & Mushrooms in Black Bean Sauce is Chinese Food done healthy and with the freshly made Black Bean Sauce, the flavor is awesome!


Chicken & Mushrooms in Black Bean Sauce

Black Bean Sauce is a very common item to see on Chinese Restaurant menu’s – Chicken in Black Bean Sauce, Tofu in Black Bean Sauce, Shrimp in Black Bean Sauce etc. Go to any Asian market and you can easily get a jar of Black Bean Garlic Sauce which is the base for these dishes. However, I decided this time to make the sauce myself. It is super fast and easy, as long as you can get your hand on the beans. This sauce is actually not made with black beans, but instead with preserved soy beans that look black in the vacuum sealed package because of the preservation process. You will be so happy you opted for the homemade version when you make this Chicken & Mushrooms in Black Bean Sauce.

One problem though – after making the homemade version, you’ll never want to eat the ones from the restaurant again. Even a lot of the restaurants use the jarred version for convenience. I’ve seen them when I order food from the Chinese restaurants. You’ll instead prefer your own homemade version!

Black Bean Sauce -edit

Traditionally, the chicken pieces would be tossed in cornstarch or tapioca flour and deep fried first. However, I decided to create a version a little lighter in fat and calories and went instead with a stir fry methodology. Hope you enjoy this lighted up version of Chicken & Mushrooms in Black Bean Sauce.

As the Lunar Festival is approaching us in a few days, why not celebrate by creating this easy Chinese recipe at home?

It is most often served with rice, but I had it over a bed of brown rice/millet ramen noodles, to add some #wholegrain goodness to the meal! It is also good luck to eat noodles during Chinese New Year as they symbolize longevity.

Chinese Black Bean Sauce -edit

This is Chinese food done low fat and just as delicious, if not more so!

Chicken -edit


Since you have saved some calories, how about trying some of these Lunar Festival both sweet and savory treats for dessert! The Chinese New Year starts this weekend so it’s the perfect time to indulge!

Chinese New Year Recipes

Char Sui – Chinese BBQ Pork
Hong Kong Noodle Soup – for longevity
Nian Gao – Coconut Sticky Rice Cake – #glutenfree – for prosperity and family cohesiveness
Walnut Shortbread Cookies – for hapiness

Chicken & Mushrooms in Black Bean Sauce
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5 from 5 votes

Chicken & Mushrooms in Black Bean Sauce

This low fat version of Chicken & Mushrooms in Black Bean Sauce is Chinese Food done healthy and with the freshly made Black Bean Sauce, the flavor is awesome!
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Chicken
Cuisine: Chinese
Servings: 8
Calories: 229.68kcal


  • Black Bean Sauce Ingredients:
  • 3 tablespoons fermented soybeans
  • 2 tablespoons oil
  • 2 tablespoons finely chopped ginge
  • 2 tablespoons finely chopped garlic
  • ¼ cup finely chopped scallions
  • ½ cup chicken broth
  • 2 tablespoons rice wine
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon rice vinegar
  • ½ teaspoon red chile flakes
  • ½ tablespoon cornstarch
  • Chicken Ingredients:
  • 2 tablespoons peanut oil
  • 1 chopped onion
  • 1 tablespoon grated ginger
  • 2 finely chopped garlic cloves
  • ¾ cup sliced mushrooms
  • 2 cups diced chicken breast
  • 1 tablespoon sesame oil
  • 4 tablespoons black bean sauce
  • 1 tablespoon rice wine
  • 1 tablespoon oyster sauce
  • Finely chopped scallions garnish


  • Soak soybeans for 1 hour in water. Drain.
  • Mash drained soaked soybeans.
  • In a small saucepan, heat oil. Add ginger and garlic. Saute until softened, about 2 minutes.
  • Add scallions and cook for 30 seconds.
  • Add beans and sauté for 1 minute.
  • Add broth, rice wine, soy sauce, sugar, vinegar and chili. Bring to a boil. Reduce to a simmer and cook for 8-10 minutes, until reduced by half.
  • In a small bowl, dissolve cornstarch in 1 tablespoon water. Stir to combine. Add to bean sauce and cook for 1 minute, until thickened.
  • Now that the sauce is done, let’s make the chicken.
  • Heat peanut oil in a wok or skillet. Add onion, garlic and ginger. Stir fry until they start to change color.
  • Add mushrooms, chicken and sesame oil. Stir fry until chicken is cooked through, about 5 minutes.
  • In a small bowl, whisk together the black bean sauce, rice wine and oyster sauce. Whisk until well combined.
  • Add to skillet and toss to make sure all the chicken pieces are coated with the sauce. Cook for 1 more minute.
  • To serve, garnish with the scallions.


Calories: 229.68kcal | Carbohydrates: 9.19g | Protein: 14.61g | Fat: 14.3g | Saturated Fat: 2.66g | Sodium: 231.11mg | Fiber: 1.62g | Sugar: 1.88g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Reader Interactions


  1. 5 stars
    I haven’t tried black bean sauce with chicken. The combination of Chicken and Mushroom sounds great, with those spices and sauce, it must have been delicious. Great recipe, I would love to try it soon.

  2. 5 stars
    Mireille it sometimes baffles me that as a food blogger, I’m not always curious to know what some of my favorite food consists of. I truly thought that black bean was perhaps like a Chinese bean that resembles the Indian Urad or something like that. As I’ve mentioned before always learn so much from you. As for the black bean sauce I love it especially when they serve stir fried vegetables with black bean sauce on a sizzler in the Chines restaurant here.

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