Stir-Fried Chicken with Garlic and Black Bean Sauce
Tender chicken pieces stir-fried with aromatic garlic and rich fermented black bean sauce, balanced with a touch of soy and fresh scallions. This chinese-inspired chinese ready in about 25 minutes pairs boneless chicken thighs, fermented black beans, garlic cloves, minced 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.
Ingredients
- 1 lb boneless chicken thighs
- 2 tbsp fermented black beans
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 3 scallions, sliced
- 3 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 tsp sugar
- 1/4 cup water
Instructions
- Step 1: Cut 1 lb boneless chicken thighs into 1-inch pieces and toss with 1 tbsp cornstarch until evenly coated.
- Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering, then add 4 minced garlic cloves and 1 tbsp minced ginger. Stir-fry for 30 seconds until fragrant but not browned.
- Step 3: Add the chicken pieces and stir-fry for 5 minutes until edges start to brown and chicken is nearly cooked through.
- Step 4: Stir in 2 tbsp fermented black beans (rinsed and lightly mashed), 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1/4 cup water. Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats the chicken.
- Step 5: Toss in 3 sliced scallions and stir-fry for 30 seconds before removing from heat. Serve hot with steamed rice.
Frequently asked questions
How long does Stir-Fried Chicken with Garlic and Black Bean Sauce take to make?
Total time is about 25 minutes (10 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 Garlic and Black Bean Sauce?
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 boneless chicken thighs from drying out.
Can I substitute ingredients in Stir-Fried Chicken with Garlic and Black Bean Sauce?
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 Garlic and Black Bean Sauce 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 Garlic and Black Bean Sauce?
Chinese chinese 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
- ★★★★★
Quick and easy, and the chicken was so tender. Perfect for weeknights.
- ★★★★★
Made it for date night, my partner loved the authentic flavor.
- ★★★★★
This recipe is a family favorite! The garlic and black bean sauce was spot on.
