8hot peppersyou can use less if you like it less spicy
1cupsliced red bell pepper
1cup sliced yellow bell pepper
1cup sliced onion
1pound boneless, skinless, chicken breast - cut into bite-sized pieces
2teaspoons douchi or 1 1/2 teaspoons black bean sauce
In a small bowl, make the finishing sauce by combining the soy sauce, seasoned rice vinegar, rice cooking wine, sugar, and cornstarch. Stir until smooth and set aside.
Heat your wok over high heat until it begins to smoke. Add the seasoned wok oil or peanut oil. When the oil is hot, add the hot dried peppers and toss them around for about 30 seconds. Add in the chopped garlic and ginger to the wok. Saute briefly, add the sliced bell peppers and onion, and stir-fry until they are softened. Add the chicken and douchi and stir-fry until the chicken has browned. Pour in the finishing sauce and stir-fry until the sauce has thickened.