Chicken and Egg with Black Bean Sauce Stir-Fry

1 tablespoon of peanut or canola oil

2 garlic cloves of finely chopped

8 ounces of chicken breast chopped bit size

2 large of eggs boiled, peeled, and sliced in half

1 red bell pepper stem and seeds removed, chopped bite size

1 medium of onion sliced into half moons

2 cups of baby spinach roughly chopped

1 teaspoon of cornstarch mixed with 1 teaspoon water

2 scallions finely chopped

1 teaspoon of sesame seeds

For the black bean sauce: !!HEADER!!

3 tablespoons of black bean sauce

1 tablespoon of oyster sauce

1/4 cup of low sodium chicken stock

1/2 teaspoon of chili oil

1. Mix all the ingredient for the sauce in a bowl and set aside.
2. In a wok over medium high heat, add oil and chicken and cook for 3 minutes, or until chicken is cooked through. Transfer chicken to a plate and set aside.
3. Using the same wok, add garlic and cook for 1 minute
4. Add bell peppers and onions to the wok and cook for 3-4 minutes, until vegetables are tender but still yield a soft crunch.
5. Return chicken to wok and add spinach and sauce. Stir well and bring to a boil.
6. Lower heat to a simmer and whisk in cornstarch and water mix. Stir until sauce thickens. Add eggs but do not stir (this is just to warm them up).
7. Turn the heat off and transfer to a plate.
8. Top with sesame seeds and scallions and serve with rice.