Stir-Fried Chicken with Black Beans and Chili

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender chicken thighs coated in a savory fermented black bean sauce, brightened by fresh chili and garlic for a bold, aromatic dish. This Asian recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, black bean paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

Ingredients

• 12 oz boneless skinless chicken thighs
• 2 tbsp black bean paste
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp cornstarch
• 1 tbsp vegetable oil
• 2 dried red chilies
• 3 cloves garlic
• 1/2 cup scallions
• 1/4 cup water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Combine 12 oz chicken thighs, 2 tbsp black bean paste, 1 tbsp soy sauce, 1 tbsp rice wine, and 1 tsp cornstarch in a bowl; toss to coat and marinate for 15 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a wok over medium-high heat until shimmering; add 2 dried red chilies and 3 minced garlic cloves, stirring for 30 seconds until fragrant.
3. Step 3: Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through.
4. Step 4: Stir in 1/2 cup scallions (white parts) and 1/4 cup water, then cook for 2 minutes until sauce thickens.
5. Step 5: Stir in remaining 1/2 cup scallions (green parts) and cook for 1 minute until tender-crisp.