Chicken and Zucchini with Spicy Black Bean Sauce
Savor the bold and vibrant flavors of this Chicken and Zucchini with Spicy Black Bean Sauce—a quick and easy stir-fry that's perfect for weeknight dinners! Tender chicken strips are paired with crisp zucchini and sweet red bell peppers, all coated in a rich, savory black bean sauce with a spicy kick from sriracha. Fresh garlic and ginger infuse every bite with aromatic warmth, while a glossy cornstarch-thickened sauce ties it all together. Ready in just 35 minutes, this high-protein, veggie-packed dish is ideal served over fluffy steamed rice or your favorite noodles. It’s a stress-free recipe offering big flavors and balanced nutrition, making it a go-to for busy families or spice lovers seeking an Asian-inspired meal.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 2 medium Zucchini
- 1 Red bell pepper
- 3 Garlic cloves
- 1 tablespoon Fresh ginger
- 3 tablespoons Black bean sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sriracha or chili garlic sauce
- 1 tablespoon Cornstarch
- 75 milliliters Water
- 2 tablespoons Vegetable oil
- 2 Green onions (for garnish)
Instructions
Slice the chicken breasts into thin strips and set aside.
Cut the zucchinis into half-moon slices. Thinly slice the red bell pepper. Mince the garlic cloves and grate the ginger. Set aside all prepared ingredients.
In a small bowl, whisk together the black bean sauce, soy sauce, oyster sauce, sriracha (or chili garlic sauce), cornstarch, and water. This will be the spicy sauce for the stir-fry.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes until they are cooked through and lightly browned. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Toss in the garlic and ginger, stirring constantly for 30 seconds until fragrant.
Add the zucchini and red bell pepper to the skillet. Stir-fry the vegetables for 3-4 minutes until they begin to soften but still retain some crispness.
Return the cooked chicken to the skillet. Pour the prepared black bean sauce over the mixture, stirring well to coat. Cook for another 2-3 minutes, allowing the sauce to thicken and evenly coat the ingredients.
Taste and adjust seasoning if needed. Add more sriracha for extra heat, if desired.
Transfer the stir-fry to a serving plate and garnish with chopped green onions.
Serve hot with steamed white or brown rice, or noodles for a complete meal.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 8525 mg | 371% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 37.2 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2802 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
