Ingredients

The following ingredients have 4 Servings
  • 12 ounces chicken boneless skinless breast (, cut into long thin pieces)
  • 2 tablespoons canola oil
  • 1 teaspoon sesame oil
  • 8 pieces whole dry chili pepper
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon crushed red chili pepper
  • 1 1/2 teaspoons black beans (, washed (these are pretty optional, but I left them in to preserve authenticity))
  • 1 red bell pepper (, diced into 1" strips)
  • 1 yellow bell pepper (, diced into 1" strips)
  • 1/2 white onion (, sliced into 3/4 inch wedges)
  • 1 teaspoon white wine ((any cooking wine would work here including Shaoxing wine))
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instruction

  • Mix the sesame oil, cooking wine, soy sauce, cornstarch mix and water in a small cup.
  • Heat wok over high flame. Add canola oil until it is heated through.
  • Add chicken breast and cook over high heat for 1 minute.
  • Remove the chicken and add in the onions and red and yellow bell pepper and cook for 30 seconds.
  • To the pan of vegetables, add whole dry chili peppers into skillet and stir until they darken, for about 30 seconds.
  • Add the ginger, garlic, crushed red chili pepper and washed black beans into skillet and stir for another 30 seconds.
  • Add the chicken and the mixed sauce ingredients to the pan and stir until the sauce thickens.
  • Serve immediately.