Ingredients
- 10 ounces boneless skinless chicken breast cut into 1-inch cubes
- 1 tablespoon dry sherry
- 2 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 tablespoons black bean sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon dark soy sauce optional
- 1 tablespoon water
- 1 1/4 teaspoons sugar
- 1/2 teaspoon additional cornstarch
- 2 tablespoons vegetable oil divided
- 1/4 small white onion diced
- 1 teaspoon minced ginger
- 3 cloves garlic sliced
- 1/2 medium green bell pepper diced
- 1/2 medium red bell pepper diced
Instructions
- In a bowl, combine the chicken, dry sherry, 2 1/2 teaspoons cornstarch, and salt. Mix well and let sit for 10 minutes to absorb flavors.
- In a small bowl, whisk the black bean sauce, oyster sauce, dark soy sauce, water, sugar, and an additional 1/2 teaspoon of cornstarch together until smooth.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add marinated chicken in a single layer, stir and cook until lightly golden. Remove chicken and set aside.
- Pour the remaining tablespoon of oil into the pan. Sauté the chopped onion, minced ginger, and sliced garlic for roughly 30 seconds until they become fragrant. Next, add the diced bell peppers and stir-fry for an additional minute.
- Return the seared chicken to the pan and pour in the prepared sauce. Stir quickly and let cook for about 1 minute until the sauce thickens and evenly coats the chicken. Taste and adjust seasoning if needed, then remove from heat.
