1 lb boneless chicken breasts, cut into 1 inch cubes
1 ½ tsps cornstarch
3 ½ tbsps oil
1 green pepper, cored, seeded, and cut into 1 inch pieces
2 ½ tbsps soy sauce
1 tbsp lard
2 ½ tbsps sesame paste
1 tbsp sesame oil
1 tbsp stock or water
1 tsp chili sauce
1 tbsp dry sherry
1. Toss the chicken cubes in the cornstarch until evenly coated. Heat the oil in a pan. Add the chicken and stir fry over high heat for 45 seconds. Remove the chicken from the pan, using a slotted spoon.
2. Add the green pepper to the pan and stir-fry over moderate heat for 1 minute. Stir in 1 tbsp of the soy sauce, then push to one side of the pan. Add the lard to the pan. When it has melted, add the remaining soy sauce, the sesame seed paste, sesame seed oil, stock or water, chilli sauce and sherry, mix these ingredients well.
3. Return the chicken cubes to the sauce mixture in the pan and stir fry over high heat for 45 seconds. Mix in the green pepper and cook for a further 30 seconds until just tender. Serve hot.