Ingredients:
1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons dry sherry
1 teaspoon water
1 lb boneless skinless chicken breasts, cut into bite size pieces
1 1/2 teaspoons vegetable oil
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
1/2 cup chicken broth or 1/2 cup water
2 tablespoons vegetable oil
2 teaspoons black bean sauce
1 large garlic cloves, minced
1 tablespoon vegetable oil
1 lb red bell peppers or 1 lb green bell peppers, cut into 1 inch square pieces
1 tablespoon water
1 medium size onions, cut into wedges and layers separated
Directions:
Combine cornstarch, soy, sherry, and 1 teaspoon water in a bowl.
Stir and coat chicken with this mix, then add 1 1/2 teaspoons oil and marinate for 15 minutes.
Prepare cooking sauce by mixing 1 tablespoon each soy sauce and cornstarch, 1/2 teaspoon sugar, and 1/2 cup chicken broth or water.
Set aside.
Heat wok or frying pan over high heat.
Add 2 tablespoons oil when pan is hot.
Add black bean sauce and garlic to hot oil.
Stir-fry chicken in this mixture until opaque (roughly 3 minutes)- Remove from pan.
Add 1 tablespoon oil.
When hot, add and stir-fry peppers and onion for 40 seconds.
Mix in 1 tablespoon water and cook 1 minute.
Return chicken to pan and cook, stirring until sauce boils and thickens.
Servings: 3-4
Time preparation: 15 min.
Time total: 30 min.