Stir-Fried Chicken with Ginger, Scallions, and Black Bean Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Quick stir-fried chicken tossed with fragrant ginger, scallions, and savory fermented black bean sauce for an authentic Asian flavor. This Chinese-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, fermented black beans, fresh ginger 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.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

1 lb, cut into bite-size pieces boneless skinless chicken thighs
2 tbsp, rinsed and mashed fermented black beans
2 tbsp, finely julienned fresh ginger
4, cut into 2-inch pieces scallions
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp cornstarch
3 tbsp vegetable oil
1 tsp sugar
1/4 cup water

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Instructions

Step 1: Toss 1 lb boneless skinless chicken thighs cut into bite-size pieces with 1 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add chicken pieces and stir-fry for 4-5 minutes until golden and cooked through; transfer to a plate.
Step 3: Lower heat to medium, add 2 tbsp mashed fermented black beans and 2 tbsp finely julienned fresh ginger. Stir-fry for 1 minute until fragrant.
Step 4: Return chicken to the wok along with 4 scallions cut into 2-inch pieces, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 1/4 cup water.
Step 5: Stir-fry everything together for 2-3 minutes until the sauce thickens and coats the chicken pieces nicely. Serve immediately with steamed rice.