Ingredients

• 2 tbsp sunflower oil
• 1 red onion
• thinly sliced
• 2 red peppers
• seeds removed
• sliced
• 1 garlic clove crushed
• 2 red finger chillies
• seeded and finely sliced on the diagonal
• 4 small chicken breasts skinned and sliced into long strips
• 4 spring onions cut into 4cm/1-2in slices
• 1 tsp cornflour
• 6 tbsp blackbean sauce from jar
• 2 tbsp dry sherry (optional)
• 75ml/3fl oz water
• 1 tbsp chopped fresh coriander

Directions

• Heat the sunflower oil in a large wok or frying pan
• add the red onion and pepper and stir fry for 1-2 minutes.
• Add the garlic
• chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes
• or until chicken is sealed and tender.
• Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce
• sherry if using and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly.
• Serve with boiled or steamed rice.