Description
A classic Chinese dish, one of my favourites. Serve over a bed of rice.
Ingredients
- 2 tablespoons toasted sesame oil
- 4 cloves garlic cloves, peeled and sliced
- 6 tablespoons black bean sauce
- 1 teaspoon salt
- ¾ pound skinless, boneless chicken breast half – cut into cubes
- 1 cube chicken bouillon dissolved in
- ½ cup boiling water
- 1 large onion, peeled and sliced
- 1 bunch green onions, chopped
- 2 green bell pepper, diced
- 1 ½ tablespoons dark soy sauce
- 1 teaspoon black pepper
- 4 teaspoons cornstarch dissolved in
- 3 tablespoons water
- 4 tablespoons chopped fresh cilantro
Instructions
- Heat a wok over a medium heat until hot
- add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce
- and season with salt. Add chicken to the wok; cook
- stirring frequently
- until chicken is cooked through. Pour in dissolved chicken bouillon
- cover
- and cook for 6 minutes.
- Stir in onion
- green onions
- and bell pepper
- and season with soy sauce and black pepper. Cover
- and cook for 8 minutes. Stir in cornstarch mixture
- and stir until sauce thickens. Stir in cilantro
- and serve.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 4