Chicken Stir Fry w/ Black Beans and Bell Peppers

I actually made this dish a couple of weeks ago, but never got around to post it. This chicken dish is awesome because it only requires two "real" ingredients - bell peppers and chicken (boneless breast or thigh - you pick). I always have pieces of chicken breast in the freezer and I am starting to buy bell peppers every time I go grocery shopping.

This recipe also doesn't take long to cook at all. I call it a tasty meal in a hurry. It is a deliciously homely and pleasing stir fry dish. Super easy to make. A perfect weeknight meal!

Chicken Stir Fry w/ Fermented Black Beans and Bell Peppers:
(Serves 2)

- 1 large chicken breast, chopped into small pieces
- 1 green bell pepper, cut to wedges (or any other colors or a combination)
- 2 tsp fermented black beans (rinsed and finely chopped)
- 1/2 tbsp chopped garlic
- 1/2 cup chopped onion
- 1/2 tbsp Chinese cooking wine
- Salt to taste

Marinade:
- 1/2 tsp light soy sauce
- 1/2 tsp dark soy sauce
- Dash of white pepper
- 1 tbsp corn starch
- 1 tsp olive/vegetable oil

Seasoning:
- 3 tbsp water
- 1/2 tsp sugar
- 2 tsp oyster sauce
- a heaping tsp corn starch

1. Mix chicken with marinade and leave on for at least 10 minutes.
2. In a pan, heat oil and stir fry bell pepper wedges until cooked and side aside on a plate.
3. Using the remaining oil, stir fry fermented black beans, onion and garlic until fragrant.
4. Add in chicken pieces and stir fry for 2 minutes. Sizzle cooking wine, cover the lid and cook for 3 minutes.
5. Pour in seasoning slowly and stir until the sauce is thick.
6. Return cooked bell peppers to pan and stir evenly.
7. Serve immediately over rice.