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Ingredients
- 2 tbsp sunflower oil
- 1 red onion, thinly sliced
- 2 red peppers, seeds removed, sliced
- 1 garlic clove crushed
- 2 red finger chilies, seeded and finely sliced on the diagonal
- 4 small chicken breasts were skinned and sliced into long strips
- 4 spring onions cut into 4cm/1-2in slices
- 1 tsp cornflour
- 6 tbsp black bean sauce from a jar
- 2 tbsp dry sherry (optional)
- 75ml/3fl oz water
- 1 tbsp chopped fresh coriander
Method
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Heat the sunflower oil in a frying pan, make sure this is a large frying pan, add the red onion and pepper and stir fry for 2 minutes.
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Add the garlic, chili, and chicken to the onion mixture and cook over very high heat for about 6 minutes.
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Add the spring onions to the frying pan and cook for another minute.
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Place the cornflour in a small bowl and add the black bean sauce, sherry if using, and water. Whisk until well combined. Add the sauce mixture to the wok and allow it to thicken slightly.
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