Stir-Fried Chicken with Black Bean and Chili Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A spicy and savory stir-fry combining tender chicken with fermented black bean sauce and fresh chili for a popular Asian street food flavor. This asian-inspired stir fry ready in about 25 minutes blends boneless chicken thighs, fermented black beans, medium red chili peppers 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 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse and roughly mash 2 tbsp fermented black beans with the back of a spoon; finely mince 4 garlic cloves, grate 1 tbsp ginger, and finely slice 2 red chili peppers, removing seeds for less heat.
  2. Step 2: Cut 1 lb boneless chicken thighs into 1-inch pieces. Heat 3 tbsp vegetable oil in a wok over high heat until shimmering, then add chicken pieces and stir-fry for 5 minutes until edges start browning.
  3. Step 3: Add the mashed black beans, minced garlic, grated ginger, and sliced chili peppers to the wok. Stir-fry for 2 minutes until fragrant and the sauce thickens slightly.
  4. Step 4: Stir in 2 tbsp soy sauce and 1 tsp sugar, mixing well to coat the chicken evenly. Cook for another 2 minutes until sauce clings to the meat.
  5. Step 5: Chop 2 scallions into 1-inch pieces and toss into the wok, stir-frying for 30 seconds before removing from heat. Serve hot with steamed rice.

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Frequently asked questions

How long does Stir-Fried Chicken with Black Bean and Chili 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 Black Bean and Chili 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 Black Bean and Chili 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 Black Bean and Chili 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 Black Bean and Chili Sauce?

Asian 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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