A flavorful and quick stir-fry featuring tender chicken and savory black beans, perfect for a weeknight dinner.
Cut the chicken into bite-sized pieces and place them in a bowl.
Cut the chicken evenly to ensure uniform cooking.
Add salt and soy sauce to the chicken, mix well, and let it marinate.
Marinating the chicken enhances its flavor and tenderness.
Heat peanut oil in a wok over high heat. Add the chicken and stir-fry until it changes color, then remove it with a slotted spoon.
Ensure the wok is hot before adding the chicken to achieve a good sear.
Reduce the oil in the wok to about 3 tablespoons. Add garlic and ginger, stir-frying until fragrant.
Stir constantly to prevent the garlic from burning.
Add fermented black beans and chili flakes, stir-frying briefly. Splash in the sherry wine.
The wine helps to deglaze the wok and enhance the flavors.
Return the chicken to the wok. Add red bell pepper and toss everything together. Splash in rice vinegar and adjust salt to taste.
Cook until the bell pepper is tender-crisp for the best texture.
Add scallions and stir briefly. Remove from heat and stir in sesame oil.
Adding sesame oil off the heat preserves its aromatic quality.
Serve the stir-fry hot with your choice of rice or noodles.
Garnish with extra scallions or sesame seeds for a decorative touch.
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