Stir-Fried Chicken with Black Bean and Bell Pepper

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bold and savory stir-fry featuring tender chicken breast, crispy bell peppers, and fermented black bean sauce for umami depth. This chinese-inspired chicken ready in about 27 minutes pairs vegetable oil, large, julienned red bell pepper, large, julienned 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 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 12 min Serves 4 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 1 lb thinly sliced chicken breast strips and stir-fry for 4-5 minutes until the edges are golden and the chicken is nearly cooked through.
  2. Step 2: Add 3 minced garlic cloves, 1 tbsp finely minced ginger, and 1 tbsp rinsed, mashed fermented black beans to the wok. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Toss in 1 large julienned red bell pepper and 1 large julienned green bell pepper, stir-frying for 2-3 minutes until the vegetables are tender-crisp.
  4. Step 4: Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/4 cup chicken broth, stirring to combine. Let the mixture simmer for 1 minute.
  5. Step 5: Stir in the cornstarch slurry made with 1 tsp cornstarch mixed with 2 tsp water and cook for another 1 minute until the sauce thickens and coats the chicken and vegetables.
  6. Step 6: Season with 1/4 tsp freshly ground black pepper, remove from heat, and garnish with 2 sliced scallion stalks before serving.

Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 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 Stir-Fried Chicken with Black Bean and Bell Pepper?

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 vegetable oil from drying out.

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

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 Black Bean and Bell Pepper 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 Black Bean and Bell Pepper?

Chinese chicken 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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