Chicken N’ Veggies in Black Bean Sauce

Chicken n’ Veggies in Black Bean Sauce is not only unique in its existence but also in taste. The accumulation of the sauces brings out a delicious taste and the chicken and vegetables added to the dish keep your nutrition in check. A good treat for yourself when you want to have something delicious but also need to keep your calories in check.


  • 250 Gm Boneless Chicken (Breast)
  • 1 Tbsp Olive Oil (Figaro)
  • 6-7 Minced Garlic
  • 3 Green Chillies
  • 1 Tsp Salt
  • 2 Tbsp Corn-Starch
  • 3 Tbsp Black Bean Sauce (Tokyo Drift)
  • 1 Tbsp Red Chilli Sauce
  • 1/2 Tsp Soya Sauce (Light)
  • 1 Tbsp Oyster Sauce
  • 1 Tsp Black Pepper Powder
  • 2-3 Tbsp Olive Oil (Figaro)
  • 1/2 Cup Mixed Bell Pepper
  • 6-7 Button Mushrooms
  • 1 Onion Chopped
  • 1/4 Cup Zucchini
  • 1/2 Cup Diced Carrot
  • 1/2 Cup Broccoli Florets
  • 1/2 Cup Baby Corn
  • 6-7 Basil Leaves


Prep: 20 minutes
Cooking: 25 minutes

  1. Cut the chicken into small dices or stripes (as per preference). Marinate it with salt, pepper, garlic and 1 Tbsp of corn-starch. Allow it to rest for 15 minutes and then boil the chicken pieces for 7-8 minutes.
  2. Take a pan and heat some olive oil. Add onion, garlic and green chillies and sauté for 5 mins on high heat. Add the other veggies and stir fry for 5 mins. Add salt and pepper as per preference.
  3. Add 400-500 ml of water and cook the veggies for 2-3 mins. Now add, Black Bean sauce, Red Chilli sauce, Soya sauce and Oyster sauce and cook till it gets a boil.
  4. Now add the boiled chicken and cook for 2 mins.
  5. Make a slurry with corn-starch and water and add to make a semi thick gravy.
  6. Garnish with fresh basil leaves and serve hot.