Chicken and Black Bean Sauce with Green Peppers

Serves 1
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Directions

  1. 1Marinate sliced chicken with light soy sauce and water.
  2. 2Marinate sliced chicken with light soy sauce and water.
  3. 3Marinate sliced chicken with light soy sauce and water.
  4. 4Gradually add potato starch or cornflour, tossing until all the chicken pieces are lightly coated.
  5. 5Gradually add potato starch or cornflour, tossing until all the chicken pieces are lightly coated.
  6. 6Gradually add potato starch or cornflour, tossing until all the chicken pieces are lightly coated.
  7. 7Let it sit for 10 minutes.
  8. 8Let it sit for 10 minutes.
  9. 9Let it sit for 10 minutes.
  10. 10Heat vegetable oil in a wok over medium-high heat.
  11. 11Heat vegetable oil in a wok over medium-high heat.
  12. 12Heat vegetable oil in a wok over medium-high heat.
  13. 13Stir-fry the coated chicken pieces until golden brown and cooked through. Remove from the wok and set aside.
  14. 14Stir-fry the coated chicken pieces until golden brown and cooked through. Remove from the wok and set aside.
  15. 15Stir-fry the coated chicken pieces until golden brown and cooked through. Remove from the wok and set aside.
  16. 16In the same wok, add the remaining tbsp of vegetable oil, then stir-fry the sliced green pepper for 1–2 minutes until slightly softened.
  17. 17In the same wok, add the remaining tbsp of vegetable oil, then stir-fry the sliced green pepper for 1–2 minutes until slightly softened.
  18. 18In the same wok, add the remaining tbsp of vegetable oil, then stir-fry the sliced green pepper for 1–2 minutes until slightly softened.
  19. 19Stir in the black bean sauce and allow a few minutes for the sauce to sizzle the 100ml water and deglaze the wok.
  20. 20Stir in the black bean sauce and allow a few minutes for the sauce to sizzle the 100ml water and deglaze the wok.
  21. 21Stir in the black bean sauce and allow a few minutes for the sauce to sizzle the 100ml water and deglaze the wok.
  22. 22Mix well, allowing it to simmer for a minute.
  23. 23Mix well, allowing it to simmer for a minute.
  24. 24Mix well, allowing it to simmer for a minute.
  25. 25Return the cooked chicken to the wok, stirring well to coat each piece in the sauce along with the green pepper.
  26. 26Return the cooked chicken to the wok, stirring well to coat each piece in the sauce along with the green pepper.
  27. 27Return the cooked chicken to the wok, stirring well to coat each piece in the sauce along with the green pepper.
  28. 28Cook for another 2–3 minutes, allowing the flavors to meld.
  29. 29Cook for another 2–3 minutes, allowing the flavors to meld.
  30. 30Cook for another 2–3 minutes, allowing the flavors to meld.
  31. 31Serve hot with steamed rice or noodles for an authentic takeaway-style dish!
  32. 32Serve hot with steamed rice or noodles for an authentic takeaway-style dish!
  33. 33Serve hot with steamed rice or noodles for an authentic takeaway-style dish!

Ingredients

  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp potato starch or cornflour
  • 2 tbsp potato starch or cornflour
  • 2 tbsp potato starch or cornflour
  • 2 tbsp Chinese-style black bean sauce or paste
  • 2 tbsp Chinese-style black bean sauce or paste
  • 2 tbsp Chinese-style black bean sauce or paste
  • 100 ml water
  • 100 ml water
  • 100 ml water
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 1 green pepper
  • 1 green pepper
  • 1 green pepper

Equipment

bowlwok