Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.
While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.
In a small bowl, combine the cornstarch with the water and Set aside.
Using a wok or large skillet, heat the 2 tablespoons oil. When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.
Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.
Remove the chicken from the marinade with a slotted spoon. Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion
Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken. Serve immediately with cooked rice.
Prepare all your ingredients before starting. When making a stir-fry, things move quickly. Having your ingredients ready keeps things running smoothly.
Don't be tempted to use soy sauce - fermented black beans are salty, so before adding any soy sauce it's best to wait and add it after tasting.
Be sure to rinse the black beans - fermented black beans are salty and need to be rinsed in order not to overpower the dish.
Stir your stir fry often to keep things from sticking to your pan or wok.
Change things up by replacing the chicken with your favorite protein. I've made this recipe with beef and shrimp. They were both delicious!