This classic Chinese stir-fry dish is not only delicious, but also very simple to make. Chicken is marinated then stir-fried with onions, capsicum, bean sprouts and served in a garlic and black bean sauce.
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1/2 tablespoon sugar
1 teaspoon salt
1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
1-2 tablespoons cornflour, mixed with 1 tablespoon water
6 skinless, chicken breast fillets, finely sliced
200g bean sprouts
2 teaspoons oyster sauce
1 teaspoon sugar
4 tablespoons water
1 tablespoon oil
1 tablespoon chopped garlic
3 tablespoons black bean and garlic sauce
1 medium onion, finely sliced
1/2 teaspoon salt
1/2 capsicum, chopped (any colour you prefer)
2 teaspoons cornflour, mixed with 1 tablespoon water
Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, let marinate for 20 minutes.
Meanwhile, blanch the bean sprouts in boiling water for 30 seconds. Drain and set aside.
In a small bowl, mix together the oyster sauce, sugar and water to make the sauce. Set aside.
Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the chopped garlic and black bean garlic sauce until fragrant, about 2-3 minutes. Stir in the onion and salt and cook until soft, 3-4 minutes. Add the chicken and stir-fry until the meat turns opaque, 3-4 minutes.
Add the sauce, mix and allow to heat through, 1-2 minutes. Close the lid and simmer for 3 minutes. Stir in the capsicum, cook for 1-2 minutes. Add the bean sprouts and cornflour slurry and stir until the sauce is thickened. Serve.