Sort ingredients
drh2611
QR Code
Listen
Pdf
Marinate the chicken: In a bowl, mix the sliced chicken with light soy sauce and water. Gradually add the potato starch or cornflour, tossing until all the chicken pieces are lightly coated. Let it sit for 10 minutes.
Cook the chicken: Heat 1 tbsp of vegetable oil in a wok over medium-high heat. Stir-fry the coated chicken pieces until golden brown and cooked through. Remove from the wok and set aside.
Cook the pepper: In the same wok, add the remaining tbsp of vegetable oil, then stir-fry the sliced green pepper for 1–2 minutes until slightly softened.
Prepare the sauce: Stir in the black bean sauce and allow a few minutes for the sauce to sizzle the 100ml water and deglaze the wok. Mix well, allowing it to simmer for a minute.
Combine everything: Return the cooked chicken to the wok, stirring well to coat each piece in the sauce along with the green pepper. Cook for another 2–3 minutes, allowing the flavors to meld.
Serve: Enjoy hot with steamed rice or noodles for an authentic takeaway-style dish!