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Export 14 ingredients for grocery delivery
Step 1
Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.
Step 2
While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.
Step 3
In a small bowl, combine the cornstarch with the water and Set aside.
Step 4
Using a wok or large skillet, heat the 2 tablespoons oil. When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.
Step 5
Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.
Step 6
Remove the chicken from the marinade with a slotted spoon. Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
Step 7
Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion
Step 8
Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken. Serve immediately with cooked rice.
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