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