2 tbsp. sesame oil

3 cloves garlic cloves (chopped)

1 can (10 oz.) black beans (Goya) (drained and rinsed)

1 tsp.sea salt

1/2 tsp. black pepper

1 lb. skinless, boneless chicken breasts  (cut into sliced pieces)

3 tbsp. olive oil

1/2  cup chicken stock

1 small sweet onion  (peeled and sliced)

4 green scallions (chopped)

2 green bell peppers (diced)

2 red bell peppers (diced)

1 tbsp. low sodium dark soy sauce

4 tsp. cornstarch

3 tbsp.  water


1. Heat a skillet over a medium heat with 3 tbsp. olive oil. Add chicken pieces and cook on all sides for about 5-6 minutes. Make sure it’s all cooked and set to the side.

2. In a separate skillet, add the sesame oil and heat for about 30 seconds. Stir in garlic, peppers, onions and scallions. Cook for 3 minutes and then add black beans. Season with sea salt and black pepper. Stir.

3. Add chicken to the skillet. cook, stirring frequently.  Pour in chicken stock and cover.  Cook for 5 minutes on a low heat.

4. In a small bowl, mix cornstarch, water and soy sauce. Stir well.

5. Add to chicken and vegetable skillet. Stir together. Raise the heat for 3 minutes and stir well.

Serve hot. Serve over rice.