Chinese Black Bean Chicken
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Chinese Black Bean Chicken

Chinese Black Bean Chicken

with Water Chestnuts, Mushrooms, and Five-Spice

Chinese five-spice is a pungent mix of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel. Anise-forward and slightly sweet, it perfumes the dish with its unique aroma. Black bean sauce is a staple of Chinese cooking; our version utilizes black beans rather than fermented soy beans to bring a variety of textures to the dish.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


/ serving 2 people

12 ounce

Chicken Breasts

4 ounce

Button Mushrooms

2 unit


1 thumb


2 clove


1 box

Black Beans

1 can

Water Chestnuts

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 unit

Veggie Stock Concentrate

2 tablespoon

White Wine Vinegar

1 tablespoon

Chinese 5 Spice

Not included in your delivery

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories552 kcal
Energy (kJ)2310 kJ
Fat12 g
Saturated Fat0 g
Carbohydrate45 g
Sugar0 g
Dietary Fiber20 g
Protein59 g
Sodium1022 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan



Drain the black beans, but reserve the liquid. Mince or grate the garlic. Peel then mince or grate the ginger. Thinly slice the scallions, keeping the whites and green separate. Quarter the mushrooms. Drain the water chestnuts.

Make the black bean sauce

Make the black bean sauce: heat 1 teaspoon oil in a medium pot over medium heat. Add the garlic, ginger, and half the Chinese five spice. Cook 1 minute, stirring frequently. Add the reserved black bean liquid and half the black beans. Add the soy sauce, chicken stock concentrate, and 1 cup water to the pot. Bring to boil, then reduce to a simmer, for 15-20 minutes, stirring occasionally.

Cook the chicken

Thinly slice the chicken breasts. Season the chicken with salt, pepper, and the remaining Chinese five-spice. Heat 1 teaspoon oil in a large pan over medium-high heat. Add the chicken to the pan and cook, tossing, for 5 minutes, until cooked through. Set aside.


Add the vinegar to the same pan over medium-high heat. Deglaze the pan by scraping up the brown bits on the bottom of the pan. Reduce liquid by half and add it to the pot with the black bean mixture.

Cook the veggies

Heat another 1 teaspoon oil in the same pan over medium-high heat. Add the mushrooms and scallion whites and cook, tossing, 5-6 minutes, until golden brown. Add the water chestnuts to the pan. Cook, tossing, for an additional 2 minutes. Season with salt and pepper.

Finish the dish

Add the remaining black beans, black bean sauce, and chicken to the pan. Stir to combine and heat through. Taste and season with salt and pepper.


Serve divided between bowls and garnished with scallion greens. Enjoy!