Ingredients

The following ingredients have 4 Servings
  • 2 tbsp sunflower oil
  • 1 red onion, thinly sliced
  • 2 red peppers, seeds removed, sliced
  • 1 garlic clove crushed
  • 2 red finger chillies, seeded and finely sliced on the diagonal
  • 4 small chicken breasts skinned and sliced into long strips
  • 4 spring onions cut into 4cm/1-2in slices
  • 1 tsp cornflour
  • 6 tbsp blackbean sauce from jar
  • 2 tbsp dry sherry (optional)
  • 75ml/3fl oz water
  • 1 tbsp chopped fresh coriander

Instruction

  • Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes.
  • Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender.
  • Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry if using and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly.
  • Serve with boiled or steamed rice.