Stir-Fried Chicken with Black Bean Sauce

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 drafted and published.

Juicy chicken pieces stir-fried with fermented black bean sauce, garlic, and bell peppers for a classic savory Chinese entrée. This Chinese-inspired chicken recipe, ready in about 25 minutes, pairs chicken breast, fermented black beans, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 10 min Serves 4 Chinese cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced chicken breast
1 tbsp, rinsed and mashed fermented black beans
4 cloves, minced garlic cloves
1 tbsp, minced ginger
1 medium, sliced red bell pepper
1 medium, sliced green bell pepper
2 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp cornstarch
3 tbsp vegetable oil
2 stalks, chopped scallions

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Instructions

Step 1: In a bowl, toss 1 lb thinly sliced chicken breast with 1 tsp cornstarch and 1 tbsp Shaoxing wine, mixing well to coat; set aside for 10 minutes.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 minced garlic cloves, 1 tbsp minced ginger, and 1 tbsp mashed fermented black beans, stir-frying for 30 seconds until aromatic.
Step 3: Add the marinated chicken to the wok, stir-frying for 4-5 minutes until the chicken is cooked through and lightly browned.
Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for another 2-3 minutes until the peppers are tender-crisp.
Step 5: Pour in 2 tbsp soy sauce, stirring well to coat all ingredients. Cook for an additional 1 minute until sauce is evenly distributed and heated through.
Step 6: Remove from heat and stir in 2 chopped scallion stalks. Serve immediately with steamed rice.