Chicken and Egg with Black Bean Sauce Stir-Fry

By Caroline Phelps

Show off your stir-frying chops with this delicious, veggie-loaded Chicken and Egg with Black Bean Sauce recipe. This savory and smoky, wok-fried dish is simple enough to whip up for dinner any night of the week, and tastes way better than takeout!

  • Yield: Serves: 4
  • Prep: 10
  • Cook: 10
  • Cuisine: Chinese
  • Course: Entre

All you need for this recipe and more...


  • 1 tablespoon peanut or canola oil
  • 2 garlic cloves, finely chopped
  • 8 ounces chicken breast, chopped bite size
  • 2 large eggs, boiled, peeled and sliced in half
  • 1 red bell pepper, stem and seeds removed, chopped bite size
  • 1 medium onion, sliced into half moons
  • 2 cups baby spinach, roughly chopped
  • 1 teaspoon cornstarch mixed with 1 teaspoon water
  • 2 scallions, finely chopped on the bias
  • 1 teaspoon sesame seeds

For the black bean sauce:

  • 3 tablespoons black bean sauce
  • 1 tablespoon oyster sauce 
  • 1/4 cup low sodium chicken stock
  • 1/2 teaspoon chili oil


  • Mix all the ingredient for the sauce in a bowl and set aside.
  • In a wok over medium high heat, add oil and chicken and cook for 3 minutes, or until chicken is cooked through. Transfer chicken to a plate and set aside.
  • Using the same wok, add garlic and cook for 1 minute.
  • Add bell peppers and onions to the wok and cook for 3-4 minutes, until vegetables are tender but still yield a soft crunch. 
  • Return chicken to wok and add spinach and sauce. Stir well and bring to a boil.
  • Lower heat to a simmer and whisk in cornstarch and water mix. Stir until sauce thickens. Add eggs but do not stir (this is just to warm them up).
  • Turn the heat off and transfer to a plate.
  • Top with sesame seeds and scallions and serve with rice.

Recipe developed for by Caroline Phelps at