Ingredients

Steps

• Heat sunflower oil in a large wok and stir fry the red onion and pepper for 2 minutes.
• Add garlic, chilli, and chicken, then cook over high heat for 6 minutes until tender.
• Stir in spring onions and cook for one additional minute.
• Whisk cornflour, black bean sauce, sherry, and 75ml water in a small bowl until combined.
• Pour the sauce into the wok and heat until the liquid thickens slightly.
• Serve the stir-fry immediately with rice.