Chicken thighs, sweet peppers and onion stir-fried in a Chinese garlicky black bean sauce, topped with toasted sesame oil, scallions and toasted sesame seeds.
Cut a small onion and a couple sweet peppers (red, yellow and orange ones are great because they don’t lose their vibrant colors) into bite-sized pieces and set aside. Also cut about 1 ½ lb. skinless + boneless chicken thighs into bite-sized pieces. Toss with a bit of salt + white pepper. Set aside. In a small bowl, mix about 1-2 Tbsp prepared black bean garlic sauce (@leekumkeeusa is a good choice) with a splash of soy sauce, ½ tsp sugar and about ¼ cup Shaoxing Chinese cooking wine. Stir well and set aside.
Heat up a large cast iron pan (or a wok) and some neutral oil on medium-high heat until slightly smoking. Add in the chicken, cook undisturbed for about 3-4 minutes until bottom side is slightly golden. Toss in the onion and stir-fry with the chicken for a couple of minutes. When the onion is fragrant and has softened a bit, add in the sweet peppers and stir-fry for another couple minutes.
Stir in the black bean garlic sauce mixture, turn heat down to medium / medium-low and let things simmer for a few minutes for flavors to bond. A minute or two before serving, stir in a slurry of 1 tsp cornstarch mixed in about 1 ½ tbsp room temp water. This will thicken up the sauce a bit and make things glossy, but it’s totally optional.
Serve the stir-fry with lots of hot rice, top with a drizzle of toasted sesame oil, toasted sesame seeds, sliced scallions and chili garlic sauce / sriracha if you like things spicy. #f52chicken