Serves 1
Directions
- 1Marinate the chicken by mixing the sliced chicken with light soy sauce and water, then gradually add potato starch until coated.
- 2Heat 1 tbsp of vegetable oil in a wok over medium-high heat and stir-fry the coated chicken pieces until golden brown and cooked through. Remove from the wok and set aside.
- 3Add the remaining tbsp of vegetable oil to the same wok, then stir-fry the sliced green pepper.
- 4Stir in the black bean sauce and 100ml water to deglaze the wok, mixing well and simmering for a minute.
- 5Return the cooked chicken to the wok, stirring well to coat each piece in the sauce along with the green pepper.
- 6Serve the chicken and black bean sauce with green peppers on top of fluffy boiled rice.
Ingredients
- 2 chicken breasts
- 2 tbsp light soy sauce
- 2 tbsp water
- 2 tbsp potato starch or cornflour
- 2 tbsp Chinese-style black bean sauce or paste
- 100 ml water
- 2 tbsp vegetable oil
- 1 green pepper
Equipment
wok
Tips
- Serve it up with some delicious fluffy boiled rice.
- Marinate the chicken to make it extra tender and coat it in potato starch to give a lovely crispy coat.
- Gradually add the potato starch or cornflour, tossing until all the chicken pieces are lightly coated. Let it sit for 10 minutes.
- Cook the green pepper for 1–2 minutes until slightly softened.
- Allow a few minutes for the sauce to sizzle and deglaze the wok, mix well and allow to simmer for a minute.
- Cook for another 2–3 minutes, allowing the flavors to meld.
- Serve hot with steamed rice or noodles for an authentic takeaway-style dish!
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