Chicken and Egg with Black Bean Sauce Stir-Fry

By: Caroline Phelps

  • Yield: 4 Servings
  • Course: Entrée


  • 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
  • 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


  1. Mix all the ingredient 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.