Chicken with black bean sauce

2 - 5
PersonalPoints™ per serving
Total Time
19 min
11 min
8 min
The key to success when it comes to cooking in a wok is allowing the wok to preheat enough so that the chicken starts to sear the minute it hits the pan. Just listen for the sizzle. Here, we’ve cooked the chicken and vegetables in separate batches first and then combine with them jarred black bean sauce, a condiment often used in Chinese cuisine. It’s made of black beans, rice wine, garlic and ginger. Look for it alongside other Asian ingredients on the international aisle at your grocery store. For variation, you could try a different kind of green vegetable like green beans, broccoli florets or chopped zucchini.


Dark sesame oil

4 tsp

Uncooked boneless skinless chicken breast

1 pound(s), cut on diagonal into strips

Table salt

½ tsp

Ginger root

1 Tbsp, fresh, peeled, grated

Uncooked asparagus

1 pound(s), (1 bunch), trimmed and cut into 2-inch lengths


3 Tbsp

Black bean sauce

¼ cup(s)


  1. Heat wok or large heavy deep nonstick skillet over medium-high heat until hot. Add 2 teaspoons of oil, swirling to coat wok. Sprinkle chicken with salt and add to wok. Stir-fry until cooked through, about 3 minutes. Transfer to plate.
  2. Wipe out wok. Heat remaining 2 teaspoons oil in wok. Add ginger and stir-fry until fragrant, about 30 seconds. Add asparagus and water and cook, covered, until asparagus are crisp-tender, about 2 minutes.
  3. Return chicken to wok along with black bean sauce. Stir-fry until chicken is heated through, about 1 minute longer.
  4. Per serving: 1 1/4 cups