Stir-Fried Chicken with Bell Pepper and Black Bean Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory stir-fry featuring tender chicken breast and vibrant bell peppers tossed in a flavorful black bean sauce, perfect for a quick weeknight dinner. This chinese-inspired stir fry ready in about 25 minutes blends thinly sliced chicken breast, rinsed and mashed fermented black beans, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 1 lb thinly sliced chicken breast and stir-fry for 4-5 minutes until the edges turn golden and chicken is nearly cooked through.
  2. Step 2: Add 3 cloves minced garlic and 1 tbsp minced ginger to the wok, stirring for 30 seconds until fragrant.
  3. Step 3: Stir in 2 tbsp rinsed and mashed fermented black beans, 3 tbsp soy sauce, 1 tbsp hoisin sauce, and 1/4 cup water mixed with 1 tsp cornstarch. Cook for 2 minutes until the sauce thickens and coats the chicken.
  4. Step 4: Add 1 medium red bell pepper and 1 medium green bell pepper sliced into strips, stir-frying for 3 minutes until slightly tender but still crisp.
  5. Step 5: Remove from heat and drizzle with 1 tsp sesame oil and sprinkle 2 chopped scallions for a fresh finish.

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Frequently asked questions

How long does Stir-Fried Chicken with Bell Pepper and Black Bean Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Chicken with Bell Pepper and Black Bean Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Chicken with Bell Pepper and Black Bean Sauce?

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 Stir-Fried Chicken with Bell Pepper and Black Bean Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Chicken with Bell Pepper and Black Bean Sauce?

Chinese stir fry 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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