2 tbsp sunflower oil
1 red onion, thinly sliced
2 red peppers, seeds removed, sliced
1 garlic clove crushed
2 red finger chillies, seeded and finely sliced on the diagonal
4 small chicken breast skinned and sliced into long strips
4 spring onions cut into 4cm/1-2in slices
1 tsp cornflour
6 tbsp black bean sauce from jar
2 tbsp dry sherry
75ml/3fl oz water
1 tbsp chopped fresh coriander
- Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes.
- Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 – 6 minutes, or until chicken is sealed and tender.
- Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly.
- Serve with boiled or steamed rice.