Midnight-Inspired Black Garlic Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and savory chicken stir-fry infused with the deep flavor of black garlic, balanced with fresh vegetables for a satisfying meal. This Middle Eastern recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, black garlic cloves, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving

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Ingredients

400g, cut into 1-inch strips boneless skinless chicken thighs
4, finely mashed black garlic cloves
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil
1 medium, sliced red bell pepper
150g broccoli florets
2, sliced green onions
1 tsp dissolved in 2 tbsp water cornstarch
1 tbsp minced fresh ginger
1/4 tsp (optional) red chili flakes
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 400g chicken thigh strips and stir-fry for 5-6 minutes until golden on all sides and cooked through, then remove and set aside.
Step 2: In the same wok, add 1 tbsp minced fresh ginger and 4 finely mashed black garlic cloves, stir-frying for 30 seconds until fragrant.
Step 3: Add 1 medium sliced red bell pepper and 150g broccoli florets, stir-frying for 3-4 minutes until vegetables are tender-crisp.
Step 4: Return the chicken to the wok. Pour in 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1 tsp cornstarch dissolved in 2 tbsp water. Stir continuously until the sauce thickens and coats the chicken and vegetables, about 2 minutes.
Step 5: Season with salt, black pepper, and 1/4 tsp red chili flakes if desired. Toss in 2 sliced green onions before serving immediately with steamed rice.