Marinade diced chicken with the Lee Kum Kee Premium Oyster Sauce and set aside for 10 minutes.
Stir-fry chicken over a medium heat with oil for 5 minutes until lightly browned.
Add the shallots, ginger and green pepper to the wok, and cook for 3 minutes.
Mix the black bean garlic sauce, sugar and 2 tablespoons of water together and add in to cook for further 2 minutes or until done before serving.
Cook's tip: Add 400g fresh egg noodles after step 4 along with 1 extra tablespoon of black bean sauce and Premium Oyster Sauce.
*All information included in this recipe has been provided by Lee Kum Lee.