Classic spicy stir-fried juicy chicken

Ingredients:

• 150g chicken breast
• 1 small onion cut to small squares
• 1 small capsicum cut to small squares
• 1 clove garlic thinly sliced
• 1 bunch of scallions cut to 1 inch lengths (optional)

Sauce:

• 1 Tbsp. black bean chilli sauce with certain amount of chili oil 
• 1 Tbsp. Chilli paste
• 1 Tbsp. soy sauce
• 1 Tbsp. Shaoxing Rice wine
• 1 tsp. sugar
• 1 tsp. sesame oil 

Method:

1. Cut chicken breast into thinnish strips. 
2. Marinade chicken strips with corn starch, soy sauce, and Shaoxing rice wine.
3. Add 1Tbsp. oil to wok on high heat, add garlic for 15 seconds before adding onion stirring briskly for a minute before adding capsicum stirring briskly a further minute, and adding the eshallots/spring onions quickly stirring before emptying all on to a clean plate.
4. Add 1Tbsp. oil to wok on high heat add the sauce mix stir well and add the sliced chicken. Stir-fry well for 1-2 minutes before sliding the plate's contents back into the wok and tiring to combine with the pork well. If the sauce is too thin add a small splash of water, stir through, and add a corn starch solution (mix a tsp corn starch with a tsp water) to thicken while finishing off. 

Enjoy served with white rice.

The Chicken should be very juicy and tender, the generous amount of chilli oil that this dish produces will be healthily consumed well with an ample amount of white rice, and actually have a nice warming effect without being too spicy.