Spicy Stir-Fried Chicken with Bell Peppers and Black Bean Sauce

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.

Quick stir-fry featuring tender chicken strips tossed with colorful bell peppers and a spicy fermented black bean sauce. This Thai recipe, ready in about 25 minutes, pairs chicken breast, red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 3 Chinese cuisine 320 cal/serving

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Ingredients

400g, thinly sliced chicken breast
1 medium, sliced into strips red bell pepper
1 medium, sliced into strips green bell pepper
2 tbsp, rinsed and mashed fermented black beans
3, minced garlic cloves
20g, minced ginger
2 tbsp soy sauce
1 tbsp chili paste
3 tbsp vegetable oil
1 tsp mixed with 1 tbsp water cornstarch
2, chopped for garnish green onions

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Instructions

Step 1: Toss 400g thinly sliced chicken breast with 1 tsp cornstarch mixed with 1 tbsp water and set aside.
Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 3 minced garlic cloves and 20g minced ginger, stir-frying for 30 seconds until fragrant.
Step 3: Add the chicken slices and stir-fry for 4-5 minutes until nearly cooked through and edges start to turn golden.
Step 4: Stir in 2 tbsp mashed fermented black beans and 1 tbsp chili paste, coating the chicken evenly.
Step 5: Add 1 sliced red bell pepper and 1 sliced green bell pepper, continuing to stir-fry for 2-3 minutes until peppers are tender-crisp.
Step 6: Pour 2 tbsp soy sauce over the mixture and toss to combine. Cook another minute until sauce thickens and coats the ingredients.
Step 7: Garnish with 2 chopped green onions before serving with steamed jasmine rice.