Chicken with Orange and Black Bean Sauce

The flavours combine well to produce an excellent dish typical of a Chinese restaurant.

Slice the chicken into thin strips (about ¼" thick).
Add the cornflour (1) into a suitable bowl and mix with a little oil.
Add the chicken strips and mix to coat and set aside.
Finely chop the ginger.
Finely chop the garlic.
Slice the spring onions diagonally.
De-seed and cut the green pepper into approx 1 inch squares.
In another suitable bowl add the orange juice, soy sauce, rice wine (or dry sherry), black bean sauce and sugar and mix well to dissolve the sugar.
In another small bowl mix the cornflour (2) with 2 tspn of water and mix well.
Heat the oil in a wok to a high heat and add the chicken strips and cook, stirring regularly, for about 3 min or until fully cooked, then remove from the pan onto kitchen paper.

Heat the oil in a wok to a high heat and add the ginger, garlic, spring onions and green pepper and stir fry for 2 min.
Add the sauce and cook, stirring regularly, for about 1 min.
Add the cooked chicken and, optionally, the bean sprouts and cook, stirring regularly, for 1 min.
Add the cornflour/water mixture and stir fry until the sauce suitably thickens.

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