Ingredients
12ozchicken ,boneless skinless breast cut into long thin pieces
2tbspcanola oil
1tspsesame oil
8pcswhole dry chili pepper
1tspginger,minced
1tspgarlic,minced
1tspred chili pepper,crushed
1½tspblack beans ,washed
1pcred bell pepper,diced into 1-inch strips
1pcyellow bell pepper ,diced into 1-inch strips
½white onion ,sliced into 3/4 inch wedges
1tspwhite wine ,or any cooking wine
1tbspsoy sauce
1tbspcornstarch
¼cupwater
Preparation
Mix the sesame oil, cooking wine, soy sauce, cornstarch mix and water in a small cup.
Heat wok over high flame. Add canola oil until it is heated through.
Add chicken breast and cook over high heat for 1 minute.
Remove the chicken and add in the onions and red and yellow bell pepper and cook for 30 seconds.
To the pan of vegetables, add whole dry chili peppers into skillet and stir for about 30 seconds until they darken.
Add the ginger, garlic, crushed red chili pepper and washed black beans into skillet and stir for another 30 seconds.
Add the chicken and the mixed sauce ingredients to the pan and stir until the sauce thickens.
Serve immediately.
