At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 servings
• Prep time: 18 minutes
• Cook time: 16 minutes

The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One nutrition serving from the editor-reviewed yield of 4 servings.

• Calories: 280 kcal
• Protein: 38 g
• Carbohydrates: 17 g
• Fat: 7 g
• Sodium: 360 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full editor-reviewed recipe yield.

• 1 1/3 pounds (600 g) boneless, skinless chicken breast, cut into 1-inch pieces
• 2 large red bell peppers (320 g), sliced
• 2 large green bell peppers (320 g), sliced
• 1/2 cup (80 g) cooked black beans without salt, drained
• 1 cup (60 g) sliced scallions
• 1 tablespoon (18 g) reduced-sodium tamari
• 1 tablespoon (12 g) grated fresh ginger
• 3 cloves (9 g) garlic, grated
• 1 tablespoon (14 g) olive oil
• 1/2 cup (120 g) water

Directions

1. Blend the black beans, tamari, ginger, garlic, and water until smooth.

2. Heat half the oil in a large wok or skillet over high. Stir-fry the peppers for 3 minutes, then transfer them to a plate.

3. Add the remaining oil and chicken; stir-fry until the thickest pieces reach 165°F (74°C), 6 to 8 minutes.

4. Return the peppers, pour in the black bean sauce, and toss until bubbling and glossy. Finish with the scallions.

Sources

1. USDA FoodData Central — April 2026 data release