Black Bean Stir-Fry
A satisfying chicken built around boneless chicken thighs, sliced, fermented chinese black beans, rinsed and fresh hot chiles, sliced — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and wok. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Lightly mash the rinsed black beans with the flat of a knife to release their aroma, then combine them with the garlic and ginger in a small bowl.
- In another bowl, stir the chicken stock, soy sauce, sugar, and cornstarch together to make a smooth sauce and set it aside.
- Heat the neutral oil in a wok or large skillet over high heat until shimmering, then add the sliced chicken in a single layer and stir-fry for 3 to 4 minutes until lightly browned.
- Push the chicken to the side, add the black bean, garlic, ginger, and sliced chiles to the center, and stir-fry for about 30 seconds until fragrant.
- Pour in the sauce mixture and toss everything together, cooking for 2 to 3 minutes until the sauce thickens and clings and the chicken is cooked through to an internal temperature of 74 C / 165 F.
- Add the scallion segments, stir for another 30 seconds until just wilted, finish with a drizzle of sesame oil, and serve hot over steamed rice.
You'll use: Frying pan / skillet · Wok · Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
Tips & common questions
How long does Black Bean Stir-Fry take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Black Bean Stir-Fry is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Abalone & Asparagus, Stir-Fried with Black Bean Sauce (207804042).jpg by Naotake Murayama from Los Altos, CA, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.