Steps
- Slice 340g of boneless skinless chicken breast ⅛in / 3mm thick. Mix with 3 tablespoons of water, 1 tablespoon of cornstarch, 1 teaspoon of canola oil, and 2 teaspoons of light soy sauce. Marinate for 30 minutes.
- Heat a wok over high heat. Add two-thirds of 3 tablespoons of canola oil and spread out the chicken. Sear for 30 seconds per side, until opaque, then transfer to a plate.
- Over medium heat, add the remaining oil and 3 thin slices of ginger, cut into matchsticks. Cook for 15 seconds.
- Add 3 smashed chopped garlic cloves, the white parts of 3 chopped scallions, and 3 tablespoons of rinsed drained fermented black beans. Stir for 30 seconds.
- Raise the heat to high. Add 1 green bell pepper and 1 red bell pepper, cut into bite-sized pieces, and stir-fry for 1 minute.
- Return the chicken with ½ teaspoon of sugar, 1 tablespoon of Shaoxing wine, ¼ teaspoon of salt, 2 tablespoons of water, and the scallion greens. Toss until coated and the chicken reaches 165°F / 74°C.