Minced Chicken in Black Bean Sauce

 This is a super quick stir-fry that I have been making for years.  The recipe came from a book…a little paperback with Asian noodle and rice dishes that I no longer have so I can’t give credit.  But it’s such an easy dish that I never even copied the recipe.  This is a bold sauce and you can decide if you want it to be spicy or not so much.  Think of it as a type of Asian chicken spaghetti.

Minced Chicken in Black Bean Sauce

Serves 6
From magazine margaret @ The RIght Recipe


  • 2 tablespoons peanut oil
  • 6 boneless, skinless chicken breasts (trimmed of all fat and minced)
  • 1 tablespoon minced fresh garlic
  • 3 tablespoons white sesame seeds
  • 1/3 cup Asian black bean sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons Asian sesame oil
  • 1lb spaghetti
  • 1 tablespoon sesame oil
  • 3 scallions (trimmed and chopped)


1. Heat oil in wok or heavy skillet over high heat. Add chicken in a single layer and sprinkle the minced garlic over the top (you may have to do this in two batches, depending on the size of your pan) Let cook undisturbed for several minutes until golden brown on one side. It may be almost cooked through at this point. Add the sesame seeds. Using two utensils (I use a metal spatula and a big spoon) toss the chicken and the sesame seeds around, breaking up the clumps and stir-frying until no longer pink. Add the black bean sauce, soy sauce and red pepper flakes and stir to combine and heat thoroughly. Remove from heat, add the 2 teaspoons of sesame oil, and let rest while you make the pasta.
2. Cook the pasta in lots of salted boiling water until just al dente. Drain well then toss with the sesame oil.
3. Reheat chicken if necessary and serve over the spaghetti, sprinkled with the chopped green onions.


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