The Willoughton Wanderer

"Eating my way through life one bite at a time!"

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Eating my way through life one bite at a time! My Willoughton Wanderer blog tells the story of my various visits to eateries, pubs and restaurants, both good and bad, on my travels together with the occasional recipe thrown in for good measure.

From Wok to Table in Minutes: Chicken Stir-Fry with Black Bean Sauce

A vibrant Chinese chicken stir-fry served in a deep blue bowl, featuring chunks of chicken thigh coated in glossy black bean sauce with red and yellow peppers, mushrooms, celery, and spring onions, set on a rustic wooden table.

There are some dishes that never fail to deliver comfort in a bowl, and a good stir-fry is one of them. Quick, colourful, and bursting with flavour, this Chinese-style chicken stir-fry is the kind of lunchtime winner that comes together in minutes yet looks like you’ve made a proper effort. Juicy chicken thigh, vibrant peppers, earthy mushrooms, and crisp celery are all coated in a glossy black bean and soy sauce glaze that clings to every bite. Served as it is, or spooned over steamed rice or noodles, it’s the sort of dish that makes you feel like you’ve smuggled a takeaway chef into your own kitchen.

Ingredients (Serves 2–3)

  • 500g boneless, skinless chicken thighs, cut into bite-sized chunks
  • 1 red pepper, sliced into strips
  • 1 yellow pepper, sliced into strips
  • 150g mushrooms, sliced
  • 2 sticks celery, thinly sliced
  • 2 spring onions, chopped (reserve a little for garnish)
  • 1 tsp garlic powder (or 2 fresh cloves, minced)
  • 2 tbsp soy sauce
  • 2 tbsp black bean sauce
  • 1 tbsp vegetable oil (or groundnut oil)
  • ½ tsp sugar (optional, to balance the sauce)
  • Pinch of black pepper

Method

  1. Heat the oil in a wok or large frying pan over a medium-high flame.
  2. Add the chicken pieces and stir-fry for 5–6 minutes until golden and nearly cooked through.
  3. Toss in the celery, peppers, and mushrooms. Cook for another 3–4 minutes until the vegetables start to soften but still keep some crunch.
  4. Sprinkle over the garlic powder and add the spring onions. Stir well.
  5. Pour in the soy sauce and black bean sauce, tossing everything until the chicken and veg are glossy and coated. If you like it a touch sweeter, stir in the sugar at this point.
  6. Season with black pepper, adjust to taste, and serve immediately.

✨ Serve on its own for a lighter bite, or pile onto fluffy jasmine rice or a bed of noodles for a more filling meal.

And there you have it — a stir-fry that ticks all the boxes: quick, colourful, and seriously satisfying. What I love most is the way the black bean sauce wraps everything in that savoury, umami-rich hug while the peppers and celery keep things fresh and lively. Proof, if ever it were needed, that a great lunch or dinner doesn’t have to take hours at the stove. Next time the takeaway menu tempts you, remember this recipe and give it a whirl — your wok (and your taste buds) will thank you.

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