Black Bean Chicken Stir-Fry with Dried Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken coated in a savory fermented black bean sauce with aromatic dried chilies and ginger. This asian ready in about 35 minutes pairs Chicken breast, diced, Fermented black beans, rinsed, Dried red chilies, stemmed and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 2 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz diced chicken breast dry with paper towels, then toss with 1 tbsp cornstarch and 1/2 tbsp soy sauce until coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the coated chicken and cook for 4-5 minutes until golden and cooked through, then remove and set aside.
  3. Step 3: In the same skillet, add 1 tbsp chopped dried red chilies and cook for 30 seconds until fragrant, then add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 1 minute until aromatic.
  4. Step 4: Add 2 tbsp rinsed fermented black beans, 2 tbsp soy sauce, 2 tbsp rice wine, 1 tsp sugar, and 2 tbsp water, stirring to combine and bring to a simmer.
  5. Step 5: Return the cooked chicken to the skillet and toss to coat, cooking for 2 more minutes until the sauce thickens and clings to the chicken.
  6. Step 6: Stir in 2 tbsp sliced green onions and cook for 30 seconds more.

Frequently asked questions

How long does Black Bean Chicken Stir-Fry with Dried Chilies take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Black Bean Chicken Stir-Fry with Dried Chilies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast, diced from drying out.

Can I substitute ingredients in Black Bean Chicken Stir-Fry with Dried Chilies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Black Bean Chicken Stir-Fry with Dried Chilies for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Black Bean Chicken Stir-Fry with Dried Chilies?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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