Ingredients

For the marinade:

• 4 chicken breasts, cut into strips
• 2 tbsp Soy Sauce
• 1 tsp garlic, minced
• 1 tbsp sesame oil
• 1 tsp black pepper

For the stir fry:

• ¼ cup oyster sauce
• 2 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tsp black pepper
• ½ cup water
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 red bell pepper, chopped
• 200g green beans, chopped
• 4 cloves garlic, minced
• 1 inch piece ginger, minced
• Black Roasted Sesame Seeds
• White Roasted Sesame Seeds

Instructions

1. Combine all of the ingredients for the marinade, and set this mixture aside for at least 30 minutes.
2. Mix together the oyster sauce, soy sauce, rice vinegar, black pepper, ½ cup of water and 1tbsp of the cornstarch – this will serve as our stir fry sauce mixture.
3. Once 30 minutes has passed, toss the pieces of chicken in the remaining 2 tbsp cornstarch, so that it is all evenly coated.
4. Heat 2 tbsp vegetable oil in a wok, and add the chicken pieces. Ensure the pan is not overcrowded so that the chicken all has space to cook evenly – if there is not enough room in the pan, cook the chicken in a couple of batches. Cook the chicken on a high heat for roughly 3 minutes each side, before removing all the chicken from the pan and set it aside.
5. Add the remaining 1tbsp vegetable oil to the wok, and still on a high heat, add the red bell pepper and green beans. Toss these in the pan for a few minutes so that the bell pepper is brighter in colour and the green beans are starting to brown slightly. Add the garlic and ginger, and continue to cook for another minute or so, until aromatic.
6. Add the chicken pieces back into the mix, along with the stir fry sauce. Toss everything together, and simmer for a minute or two, allowing the sauce to thicken and coats all of the chicken and vegetables. Sprinkle black and white roasted sesame seeds on top.
7. Serve immediately, with rice on the side.