I made this dish for Chinese New Year. The red and green bell peppers made it so pretty. I used Lee Kum Kee brand black bean garlic sauce which is made from soy sauce, fermented black beans, garlic, water, sugar and salt. It gave a recipe on the jar for this dish, which I dressed up with scallions and Serrano chili.
1 Tb canola oil
3 half-breasts chicken (1 ½ breasts)
1 large red bell pepper
1 large red green bell pepper
1 Serrano chili pepper
½ bunch scallions (green onions)
3 Tb black bean garlic sauce
½ tsp sugar
soy sauce to taste
Mince chicken into bite-sized pieces. Remove seeds and ribs from peppers. Slice bells julienne-style into thin pieces, and then slice into 1inch lengths. Mince Serrano finely. Discard roots from scallions, and then slice into small pieces.
Heat oil in a wok or large heavy frying pan. Add chicken, peppers, garlic sauce and sugar. Stir constantly for five minutes. Add scallions and cook for 3 – 4 minutes, until chicken is thoroughly cooked. Add soy sauce to taste. Serve over brown jasmine rice.