1 tbsp of Chinese fermented black beans
2 chicken breasts
1 large green pepper
1 medium onion
4 cloves garlic
1tbsp finely chopped ginger or ginger puree
2 tbsp oyster sauce (opt) (see Syn free option for Slimming World)
1 red chilli (opt)
half pint of chicken stock
1 tbsp of cornflour and couple of splashes of cold water (1 Syn)
Chinese rice wine (gluten-free for coeliac)
Soy sauce (gluten-free tamari for coeliac)
Cut chicken into thin strips and place in the bowl.
Add a splash of Chinese rice wine, a dash of white pepper, 2 drops of sesame oil and half a teaspoon of bicarbonate of soda.
Mix thoroughly and set aside to marinade.
Mix stock with boiling water
Cut peppers and onions into cubes
Crush 1 tablespoon of black beans with garlic in a pestle and mortar or food processor.
Finely chop the chilli and ginger
Get the wok hot and add a tablespoon of vegetable oil (Or spray with one cal cooking spray)
Stirfry the black beans and garlic and chilli for a couple of minutes then set aside.
Rinse wok and dry thoroughly
Add another tablespoon of vegetable oil (or spray oil) and seal the chicken. Transfer to a sieve over a bowl to drain off the fat.
Rinse and dry wok again and add a splash of vegetable oil.
Stirfry peppers and add the crushed beans and garlic, stir fry for one minute.
Add the onions and stir fry for a few minutes.
When the veggies are cooked (still quite crunchy) at the stock boil along with the chicken and marinade.
Add the cornflour and water very slowly to thicken.
Add a tablespoon of soy sauce and oyster sauce if using ( to taste)
Season with white pepper, splash of rice wine, sesame oil all to taste
serve immediately with Basmati rice and a couple of sprigs of fresh coriander to garnish (opt.)