Stir-Fried Chicken with Charred Scallions and Black Bean Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender chicken strips stir-fried with smoky charred scallions and a savory fermented black bean sauce for a rich, umami-packed dish. This Chinese-inspired stir-fry recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, green onions (scallions), fermented black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 6 whole green onions (scallions)
• 2 tbsp fermented black beans
• 1 tbsp finely minced ginger
• 3 minced garlic cloves
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 3 tbsp vegetable oil
• 1/2 tsp sugar
• 1/4 cup water

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Instructions

1. Step 1: Rinse and pat dry 1 lb boneless skinless chicken thighs, then slice into 1/2-inch strips. Toss with 1 tsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine; set aside to marinate for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 6 whole green onions and char them, turning occasionally, until blackened and fragrant, about 3-4 minutes. Remove and slice into 2-inch pieces.
3. Step 3: Add remaining 1 tbsp vegetable oil to the wok, then stir-fry 1 tbsp minced ginger and 3 minced garlic cloves for 30 seconds until aromatic but not browned.
4. Step 4: Add the marinated chicken strips and stir-fry over high heat for 4-5 minutes until cooked through and edges start to caramelize.
5. Step 5: Stir in 2 tbsp fermented black beans (rinsed and roughly chopped), 1/2 tsp sugar, and 1/4 cup water. Toss in the sliced charred scallions and cook for another 2 minutes until the sauce thickens and coats the chicken beautifully.