Sauce: 2 tsp finely chopped garlic
1 1/2 Tbsp yellow bean paste
2 tsp sugar
1 Tbsp soy sauce
1 Tbsp tomato paste (or tomato ketchup)
1 tsp red chili oil
2 tsp chili sauce or chili paste with garlic
1 Tbsp dry sherry
2 tsp cornstarch blended with 1 1/2 Tbsp water (set aside)
1 medium-sized red bell pepper
1 medium-sized green bell pepper
Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Make up cornstarch mixture and set asie. Cut and reserve bell
pepper pieces.
Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir
constantly with large chopstick or wooden spoon until shreds separate and turn white. Remove chicken with slotted spoon and place in bowl
until ready to use.
Pour off all but 2 Tbsp of the oil from the wok. When hot, add the
sauce mixture and stir together over medium heat for 30 seconds to 1
minute, until bubbly. Return chicken pieces to wok and toss until
warmed through.
Add cornstarch mixture and stir until sauce thickens. Add the bell
pepper pieces, stirring and coating with sauce, cooking for about 1 minute.
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