Chicken and Vegetables in Black Bean Sauce



  • 1 can of black beans
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1/2 of an onion, diced
  • 1 clove garlic, minced
  • 1tbsp olive oil

Main Dish

  • 2 boneless chicken breasts (approx. 1 lb), diced
  • 2 tbsp fresh ginger, minced
  • 2 cups baby bella mushrooms (or full sized portabellas), sliced
  • 2 cups snow peas
  • 1 cup baby bok choi (may substitute regular bok choi)
  • 1 tbsp olive oil


In a pot, caramelize the onion and garlic in the olive oil. Drain the can of beans and add to the pot along with the lime juice and soy sauce. Simmer for about 5 minutes. Put into a food processor to turn into sauce, and set aside.

In a wok, heat up the olive oil and add the ginger. Cook for about 1 minute before adding the chicken. Brown the chicken well on all sides and then add the black bean sauce. Cook until chicken is nearly cooked. Add in all the vegetables and continue cooking until the vegetables are to your desired level of doneness.

Serve with rice or quinoa. Makes 2-4 servings

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