Chicken with Black Bean Sauce

Randy Mayor; Bob Gager

Look for black bean sauce in the Asian section of the supermarket. Serve with rice stick noodles.

Yield: 4 servings (serving size: about 3 ounces chicken and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 27%
  • Fat: 7.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 3.6g
  • Protein: 28.1g
  • Carbohydrate: 17.1g
  • Fiber: 0.7g
  • Cholesterol: 66mg
  • Iron: 1.2mg
  • Sodium: 476mg
  • Calcium: 28mg


  • 1 1/2 tablespoons vegetable oil, divided
  • 1 cup fresh orange juice
  • 1/4 cup black bean sauce
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon black pepper
  • 1 pound skinless, boneless chicken breast cutlets
  • 1/4 teaspoon salt
  • 1/2 cup panko (Japanese) breadcrumbs


  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  2. Combine orange juice and the next 6 ingredients (through pepper), stirring with a whisk.
  3. Sprinkle chicken with salt. Dredge chicken in breadcrumbs. Add half of chicken to pan; cook 2 minutes on each side or until done. Repeat the procedure with remaining 1 1/2 teaspoons oil and chicken. Remove from pan. Add orange juice mixture to pan, and bring to a boil. Cook for 1 minute, stirring constantly. Serve the sauce over chicken.
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