Stir-Fried Garlic Chicken with Bell Peppers and Black Bean Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

This quick stir-fry features tender chicken pieces cooked with colorful bell peppers in a savory black bean sauce, perfect for a weeknight dinner. This Chinese-inspired stir-fry recipe, ready in about 22 minutes, pairs boneless skinless chicken thighs, red bell pepper, green 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.

Prep: 10 min Cook: 12 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
1 large red bell pepper
1 large green bell pepper
3 cloves minced garlic
1 tbsp fermented black beans
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
2 tbsp vegetable oil
1/4 cup water
2, sliced scallions
1 tsp sesame oil

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Instructions

Step 1: Cut 1 lb boneless skinless chicken thighs into bite-sized pieces and toss with 1 tsp cornstarch until evenly coated. Slice 1 large red bell pepper and 1 large green bell pepper into thin strips.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tbsp fermented black beans, stir-frying for 30 seconds until fragrant.
Step 3: Add the chicken pieces and stir-fry for 4-5 minutes until they start to brown and are nearly cooked through.
Step 4: Toss in the sliced bell peppers and cook for another 2 minutes until they soften but remain crisp.
Step 5: Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/4 cup water, stirring to combine. Cook for 1-2 minutes until the sauce thickens and coats the chicken and peppers.
Step 6: Remove from heat, drizzle with 1 tsp sesame oil, and garnish with 2 sliced scallions before serving.