Ingredients:

  1. 1 piece Chicken breast
  2. 1 cup mushroom
  3. 1 cup fresh red bell pepper 
  4. 1 cup fresh orange bell pepper
  5. 1 cup fresh yellow bell pepper
  6. 2 medium white onions
  7. 2 medium Anaheim pepper
  8. 2 Jalapeno pepper ( with seeds)
  9. 2 tbsp preserved black beans
  10. 2 tbsp Olive oil
  11. 2 tsp sea salt  
  12. 1 tbsp Balsamic Vinegar
  13. 1 tbsp Soy sauce
  14. 1 tsp grounded black pepper
  15. 1 tsp grounded cumin
  16. 1 tsp oregano

Preparation:

1 Cut the chicken breast into small pieces.

2 Marinate the chicken with grounded black pepper, cumin, oregano, Olive oil, soy sauce and sea salt for at least 15 mins in the fridge.

3 Turn  on the stove and set at the medium high. Add marinated chicken into the oil sprayed pan when the pan is just warm, not hot.

4 Stir the chicken, until it is 90% cooked. Remove from the pan.

5 Add onion and cook until all the onion pieces are translucent.

6. Add the rest gradient except black beans. Stir and mix well, set the high temperature and cook for about 5 mins.

7. Add the chicken and black bean for another 5mins.

8. Add Balsamic vinegar and mix.

9. Serve on the plate.

This dish has colorful pleasant presentation and very nutritious as well. Low salt, less oily chicken with preserved black bean flavor is good for health. Add a little Balsamic in meat dish can help protein absorption and digestion.