Stir-Fried Chicken with Black Bean Sauce and Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick-cooked chicken breast with tender bok choy in a savory black bean sauce, finished with fresh ginger and garlic for a balanced Asian-inspired dinner. This asian-inspired chicken ready in about 25 minutes blends pound, thinly sliced Chicken breast, heads, halved lengthwise Bok choy, tablespoons Black bean sauce 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 420 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 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tablespoons black bean sauce, 1 tablespoon soy sauce, 1 tablespoon rice wine, 2 minced garlic cloves, and 1 tablespoon minced ginger. Set aside.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over high heat until shimmering. Add 1 pound thinly sliced chicken breast and stir-fry for 5 minutes until golden and cooked through. Remove chicken and set aside.
  3. Step 3: Add 2 halved bok choy to the skillet and stir-fry for 2 minutes until slightly wilted. Return chicken to the skillet, pour in the sauce mixture, and stir-fry for 2 minutes until sauce thickens and coats ingredients.
  4. Step 4: Serve over 2 cups cooked rice, garnished with 2 sliced green onions.

Frequently asked questions

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

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 Sauce and Bok Choy?

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 Sauce and Bok Choy 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 Sauce and Bok Choy?

Asian 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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