INGREDIENTS

• 1 tablespoon peanut or canola oil
• 2 garlic cloves, finely chopped
• 8 ounces chicken breast, chopped bite size
• 2 large eggs, boiled, peeled and sliced in half
• 1 red bell pepper, stem and seeds removed, chopped bite size
• 1 medium onion, sliced into half moons
• 2 cups baby spinach, roughly chopped
• 1 teaspoon cornstarch mixed with 1 teaspoon water
• 2 scallions, finely chopped on the bias
• 1 teaspoon sesame seeds

For the black bean sauce:

• 3 tablespoons black bean sauce
• 1 tablespoon oyster sauce 
• 1/4 cup low sodium chicken stock
• 1/2 teaspoon chili oil

DIRECTIONS

• Mix all the ingredient for the sauce in a bowl and set aside.
• In a wok over medium high heat, add oil and chicken and cook for 3 minutes, or until chicken is cooked through. Transfer chicken to a plate and set aside.
• Using the same wok, add garlic and cook for 1 minute.
• Add bell peppers and onions to the wok and cook for 3-4 minutes, until vegetables are tender but still yield a soft crunch. 
• Return chicken to wok and add spinach and sauce. Stir well and bring to a boil.
• Lower heat to a simmer and whisk in cornstarch and water mix. Stir until sauce thickens. Add eggs but do not stir (this is just to warm them up).
• Turn the heat off and transfer to a plate.
• Top with sesame seeds and scallions and serve with rice.

Recipe developed for potsandpans.com by Caroline Phelps at pickledplum.com