Stir-Fried Chicken with Black Beans and Chili
Tender chicken thighs coated in a savory fermented black bean sauce, brightened by fresh chili and garlic for a bold, aromatic dish. This asian 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
Instructions
- 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.
- 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.
- Step 3: Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through.
- Step 4: Stir in 1/2 cup scallions (white parts) and 1/4 cup water, then cook for 2 minutes until sauce thickens.
- Step 5: Stir in remaining 1/2 cup scallions (green parts) and cook for 1 minute until tender-crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Chicken with Black Beans and Chili take to make?
Total time is about 35 minutes (20 min prep + 15 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 Beans and Chili?
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 black bean paste from drying out.
Can I substitute ingredients in Stir-Fried Chicken with Black Beans and Chili?
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 Beans and Chili for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Beans and Chili?
Asian asian 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.
What others are saying
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
