2 tbsp sunflower oil
2 red peppers, seeds removed, sliced
2 red finger chillies, seeded and finely sliced on the diagonal
4 small chicken breasts skinned and sliced into long strips
1 tbsp chopped chives
1 tsp cornflour
6 tbsp blackbean sauce from jar
2 tbsp dry sherry
75ml/3fl oz water
1 tbsp chopped fresh coriander
Heat the sunflower oil in a large wok or frying pan, add the red pepper and stir fry for 1-2 minutes.
Add the chilli and chicken and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender.
Add the chives to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly.
Serve with boiled or steamed rice.