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!
  • Prep: 10
  • Cook: 10
  • Cuisine: Chinese
  • Course: Entrée


  • baby spinach
  • black bean sauce
  • Chicken Breast
  • chili oil
  • cornstarch mixed with 1 teaspoon water
  • eggs
  • For the black bean sauce:
  • garlic cloves
  • low sodium chicken stock
  • onion
  • Oyster Sauce
  • peanut or canola oil
  • red bell pepper
  • scallions
  • sesame seeds


  1. Mix all the ingredients for the sauce in a bowl and set aside.
  2. 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.
  3. Using the same wok, add garlic and cook for 1 minute.
  4. Add bell peppers and onions to the wok and cook for 3-4 minutes, until vegetables are tender but still yield a soft crunch.
  5. Return chicken to wok and add spinach and sauce. Stir well and bring to a boil.
  6. 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).
  7. Turn the heat off and transfer to a plate.
  8. Top with sesame seeds and scallions and serve with rice.