Ingredients
▢12 ounces chicken boneless skinless breast , cut into long thin pieces
▢2 tablespoons canola oil
▢1 teaspoon sesame oil
▢8 pieces whole dry chili pepper
▢1 teaspoon minced ginger
▢1 teaspoon minced garlic
▢1 teaspoon crushed red chili pepper
▢1 1/2 teaspoons black beans , washed (these are pretty optional, but I left them in to preserve authenticity)
▢1 red bell pepper , diced into 1" strips
▢1 yellow bell pepper , diced into 1" strips
▢1/2 white onion , sliced into ¾ inch wedges
▢1 teaspoon white wine (any cooking wine would work here including Shaoxing wine)
▢1 tablespoon soy sauce
▢1 tablespoon cornstarch
▢1/4 cup water
Instructions
Mix the sesame oil, cooking wine, soy sauce, cornstarch mix and water in a small cup.
Heat wok over high flame. Add canola oil until it is heated through.
Add chicken breast and cook over high heat for 1 minute.
Remove the chicken and add in the onions and red and yellow bell pepper and cook for 30 seconds.
To the pan of vegetables, add whole dry chili peppers into skillet and stir until they darken, for about 30 seconds.
Add the ginger, garlic, crushed red chili pepper and washed black beans into skillet and stir for another 30 seconds.
Add the chicken and the mixed sauce ingredients to the pan and stir until the sauce thickens.
Serve immediately.
