Stir-fry Chicken in DIY Black Bean Sauce

When you are reading this post, I go on a vacation in Hong Kong.  I will stay there in the coming two weeks and keep posting photos and updates about my visit.  

Preparation time: 10 minutes

Cooking time: 20 minutes

Serve: 2

Ingredients:

-      150g chicken fillets (sliced)   

-      60g green pepper (chopped)

-      60g red pepper (chopped)

-      100g onion (chopped)

-      ½ tbsp black bean (minced)

-      2 garlic clove (minced)

-      4g ginger (finely sliced)

-      1 tsp rice wine/white wine

-      ½ tsp soy sauce

-      ¼ tsp brown sugar

-      1 tbsp olive oil  

-      5 tbsp water

-      1 spring onion (finely chopped)

Seasoning:   

-      1 tsp light soy sauce

-      1 tsp rice wine/white wine

-      ¼ tsp corn flour

-      ¼ tsp sesame oil

-      ½ tsp sugar

Thickening sauce:

-      1 tsp corn flour

-      1½ tsp water

Method:

1.	Season the chicken with soy sauce, rice wine, sugar, corn flour and sesame oil for 10 minutes.
2.	Heat ½ tbsp oil in a non-stick pan over low-medium heat.  Add the chicken pieces and pan-fry both sides for 1-2 minutes till a bit golden brown.  Remove from heat and set aside.
3.	In the meantime, heat ½ tbsp oil in a non-stick wok over medium heat.  Add ginger and stir-fry for 1 minute.  Toss in garlic and soya bean and then stir-fry for another 1 minute.
4.	Add the onion, green pepper, red pepper, chicken and wine; then keep stir-frying for 1 minute.  Pour in water, season with soy sauce and sugar and cover for 2-3 minutes.
5.	In a small mixing bowl, mix the corn flour and water well in order to prepare the thickening sauce.  Stir in the thickening sauce and stir-fry for a further 1-2 minutes until the sauce is thickened.
6.	Garnish with spring onion and ready to serve with rice.