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P. F. Chang's Chicken With Black Bean Sauce


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  • 4 whole chicken breasts
  • 1 egg
  • 2 tablespoons canola oil
  • 1 tablespoon cornstarch
  • Oil for frying
  • 1 teaspoon fresh minced ginger
  • 3 tablespoons minced scallions (white part only)
  • 1/2 teaspoon minced garlic
  • 4 ounces Peking Stir-Fry Sauce (see recipe)
  • 2 teaspoons fermented black beans
  • 12 ounces unseasoned chicken stock
  • 1/2 teaspoon sugar
  • 1 dash freshly-ground white pepper


Servings 1


Step 1

Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with 1 egg, 2 tablespoons canola oil and 1 tablespoon cornstarch.

Heat wok until very hot. Add oil, then chicken and cook until opaque all over. Strain and remove excess oil from wok. Add ginger, scallion and stir-fry. Add chicken and garlic. Then add Peking Stir-Fry Sauce, fermented black beans and chicken stock. Add sugar, then a dash of white pepper. Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking.

This recipe yields ?? servings.

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