Ingredients

• 1/4 lb green beans - cut in 1 inch long
• 1/2 onion - sliced in half inch thick
• 1 tablespoon finely minced garlic
• 1 teaspoon finely minced ginger
• 2 to 3 dried chilli peppers
• 2 tablespoon vegetable oil
• 1/2 teaspoon Sesame Oil
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Chicken and Marinade:
• 1 lb Chicken Breast - cut in 1 inch cubes
• 2 teaspoon Soy Sauce
• 1 teaspoon Sherry
• 2 teaspoon Cornstarch
• 1 Tablespoon Vegetable Oil
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Sauce Ingredients:
• 1 cup Chicken Broth
• 1 Tablespoon Soy Sauce
• 1 1/2 Tablespoon Black Bean Sauce w/ garlic
• 1 Tablespoon Sugar
• 1 Tablespoon Sesame Oil
• 2 teaspoon Cornstarch added to 1 Tablespoon Water (sauce thickener) - whisked

Instructions

1. In a bowl, combine cut chicken, soy sauce, sherry, cornstarch, and vegetable oil.
2. Mix until chicken is fully coated.
3. Set aside in a fridge for at least 30 minutes.
4. Combine all the sauce ingredients in a bowl except the water/cornstarch mixture.
5. Whisk until all ingredients are fully combined. Set aside.
6. Place wok over high heat.
7. Add 1 Tablespoon vegetable oil, then swirl the wok around and side to side.
8. When the wok is very hot, add green beans then stir fry for 2 minutes.
9. Add Chilli peppers and onions then stir fry for 1 minute.
10. Transfer in a bowl then set aside.
11. Return wok over high heat.
12. Add 1 Tablespoon vegetable oil.
13. When the oil is hot, add chicken and garlic.
14. Stir fry until chicken is opaque.
15. Gather and set chicken to the side of the wok.
16. Add sauce and let it boil.
17. Return chicken and vegetables.
18. Let it boil.
19. Add water/cornstarch mixture.
20. Let is boil until sauce thickens.
21. Serve with rice.