- 1). Start cooking the steamed rice.
- 2). Heat a wok or large skillet over medium heat until it's quite hot. Add the oil and heat for 30 seconds.
- 3). Add the salt, garlic and black bean sauce. Cook, while stirring, for 30 seconds.
- 4). Add the chicken and cook, stirring, until it is no longer pink. Stir in the broth, cover and cook for 6 minutes.
- 5). Add the onion, bell pepper, soy sauce and black pepper. Cover and cook for another 8 minutes. Mix the cornstarch with 3 tbsp. water and add it to the pan.
- 6). Stir the mixture until the sauce thickens. Taste and add more salt and pepper if preferred.
- 7). Serve over steamed or fried rice, garnished with scallions and cilantro.
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