Instructions: Heat wok to smoking point under high heat. Add oil and ginger and stir for several seconds. Add chicken and red pepper and stir fry for 1 minute. Add chicken stock, soy sauce, chili oil, sugar and black pepper. Reduce heat, cover and cook for 3-4 minutes until chicken is done. Mix cornstarch with water to make a thin paste. Add mixture to wok, return to boil until sauce thickens.

Serves four with two other dishes

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