Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon water
• 1.5 teaspoons light soy sauce
• 1.5 teaspoons white sugar
• 0.5 teaspoons salt
• 6 skinless , boneless chicken breast halves, sliced
• 1 cup bean sprouts

Instructions

1. 1 To make the marinade: Mix 1 tablespoon cornstarch with 1 tablespoon water in a bowl; stir in light soy sauce, sugar, and salt. Add chicken; toss to combine. Set aside to marinate for 20 minutes.
2. 2 Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain and set aside.
3. 3 Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl; set aside.
4. 4 Heat vegetable oil in a skillet over high heat. Add black bean sauce and chopped garlic; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until soft, 3 to 4 minutes.
5. 5 Add chicken and marinade mixture; stir-fry until cooked through and no longer pink in the middle, about 4 to 5 minutes. Stir in oyster sauce mixture; cook until heated through. Cover and simmer until flavors blend, about 1 or 2 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes more.
6. 6 Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

Nutrition per serving