4 teaspoons olive oil
2 teaspoons cornstarch
2 tablespoons Lee Kum Kee black bean garlic sauce
1 pound boneless, skinless chicken breast
1 pound romaine lettuce, rinsed and roughly chopped
3 tablespoons oil
1/2 yellow bell pepper thinly sliced
1/2 red bell pepper thinly sliced
In a small mixing bowl, combine olive oil, cornstarch and Lee Kum Kee™ Black Bean Garlic Sauce (black bean garlic dressing). Set aside.
Heat the oil in a wok or non-stick pan. Pan-fry the chicken for 3-4 minutes on each side until golden brown. Remove from heat and set aside to cool to room temperature.
Place the lettuce on a serving plate and drizzle black bean garlic sauce dressing on top with cooked sliced chicken. Serve immediately.