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.