Stir-Fried Chicken with Mixed Peppers and Black Bean Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant stir-fry combining tender chicken with colorful bell peppers in a savory black bean sauce, perfect for a quick weeknight dinner. This Chinese-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless chicken breast, red bell pepper, yellow bell pepper 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 chicken breast
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium green bell pepper
• 2 tbsp fermented black beans
• 3 garlic cloves
• 1 tbsp grated ginger
• 3 tbsp soy sauce
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 1/4 cup water
• 2 stalks green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Slice 1 lb boneless chicken breast into thin strips about 1/2-inch thick, then toss with 1 tbsp cornstarch and 1 tbsp soy sauce until evenly coated.
2. Step 2: Dice 1 medium red bell pepper, 1 medium yellow bell pepper, and 1 medium green bell pepper into 1-inch pieces. Mince 3 garlic cloves and grate 1 tbsp ginger.
3. Step 3: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the chicken strips and stir-fry for 4-5 minutes until cooked through and slightly golden; remove and set aside.
4. Step 4: In the same wok, add the minced garlic, grated ginger, and 2 tbsp fermented black beans, frying for 1 minute until fragrant.
5. Step 5: Add the diced bell peppers and stir-fry for 3 minutes until they begin to soften but remain crisp.
6. Step 6: Return the chicken to the wok and pour in 3 tbsp soy sauce and 1/4 cup water, stirring to combine. Cook for another 2 minutes until the sauce thickens and coats the chicken and peppers.
7. Step 7: Chop 2 stalks green onions and sprinkle over the dish before serving, adding a fresh bite and bright color.