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

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

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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add the chicken pieces and stir-fry for 4-5 minutes until they start to brown and are nearly cooked through.
  4. Step 4: Toss in the sliced bell peppers and cook for another 2 minutes until they soften but remain crisp.
  5. 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.
  6. Step 6: Remove from heat, drizzle with 1 tsp sesame oil, and garnish with 2 sliced scallions before serving.

Frequently asked questions

How long does Stir-Fried Garlic Chicken with Bell Peppers and Black Bean Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 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 Garlic Chicken with Bell Peppers 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 red bell pepper from drying out.

Can I substitute ingredients in Stir-Fried Garlic Chicken with Bell Peppers 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 Garlic Chicken with Bell Peppers 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 Garlic Chicken with Bell Peppers and Black Bean Sauce?

Chinese stir fry 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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