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Cut the chicken into small bite pieces, around 3/8 inch.
Soak the fermented beans in hot water for 15-30 minutes and rinse them a few times.
Place the chicken in a bowl, marinate with low-sodium soy sauce, dark soy sauce, salt, and corn starch. Let it marinate for 30 minutes if possible.
Heat 1 tablespoon of oil in a wok or non-stick skillet over high heat. Cook the green and red bell pepper until slightly cooked but still crisp. Remove from the wok and set aside.
Heat 2 tablespoons of oil in a wok or non-stick skillet over high heat. Cook the chicken thighs and stir fry for about 2 minutes, then add garlic, ginger and continue stir-frying until fragrant.
Add the black beans into the wok, stir fry until you can smell them, return the peppers into the wok.
Add Shaoxing wine and stir to combine. Add chopped scallions (white and light green parts only). Continue cooking until the chicken meat is fully cooked.
Adjust seasoning with salt or soy sauce or add spiciness by adding a pinch of dried pepper flakes if needed.
Add chopped scallions (green part only) and sesame oil stir to combine. Turn off the heat and transfer a plate. Serve and enjoy!