Stir-Fried Chicken with Chili and Fermented Black Beans

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

Tender chicken pieces stir-fried with fresh chilies, fermented black beans, and ginger for a bold, aromatic flavor that's quintessentially Hunan. This hunan-inspired asian ready in about 35 minutes pairs boneless skinless chicken thighs, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.3 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 Hunan cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 lb boneless skinless chicken thighs (cut into 1-inch cubes) with 2 tbsp cornstarch and a pinch of salt until evenly coated. Let rest 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4-5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
  3. Step 3: In the same skillet, add 3 tbsp rinsed and minced fermented black beans, 2 sliced fresh red chilies, 1 tbsp minced ginger, and 2 minced garlic cloves. Sauté 1 minute until fragrant.
  4. Step 4: Add 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sugar, and 1/4 cup water. Stir to combine and bring to a simmer.
  5. Step 5: Return chicken to skillet, stirring to coat. Cook 2-3 minutes until sauce thickens slightly. Stir in 1/4 cup chopped green onions and cook 30 seconds more.

Frequently asked questions

How long does Stir-Fried Chicken with Chili and Fermented Black Beans take to make?

Total time is about 35 minutes (15 min prep + 20 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 Chili and Fermented Black Beans?

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 cornstarch from drying out.

Can I substitute ingredients in Stir-Fried Chicken with Chili and Fermented Black Beans?

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 Chili and Fermented Black Beans 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 Chili and Fermented Black Beans?

Hunan 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.

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