Black Bean Chicken with Bell Pepper and Red Onion

A three pot dish. Pot one consists of red pepper, red onion, one deseeded red chilli, stir-fried gently for twelve minutes in groundnut oil. After that, diced chicken breast (already roasted the preceding day) is added and cooked at a low heat under glass for another ten minutes. Stir occasionally.

Pot two consists of dried black beans, soaked overnight in unsalted  water. Cook for twenty minutes. Then add two teaspoonfuls of a commercially available garlic and black bean sauce, and cook at a low heat until the sauce begins to thicken again. The black bean sauce is for dipping the chicken pieces. It is very salty, so use sparingly!

Pot 3 is for four diced chestnut mushrooms cooked in butter for five to ten minutes. Add a handful of spinach (diced) and cook for a further one or two minutes.

Three pots to wash, but a fabulous Chinese style dish which is easy to prepare!