Make the sauce. Place the cornflour in a small bowl, add a little water to form a paste, then gradually add the remaining water, along with black bean sauce and sherry. Mix well and set aside.
Heat the sunflower oil in a large frying pan, over a medium heat add the onion and peppers and fry for a couple of mins.
Add the garlic, chilli and chicken and cook for about 5-8 mins until cooked and tender, then add the spring onions.
Add the sauce to the pan and allow to thicken a little.
Serve alongside some plain boiled rice, chow mein and crispy seaweed.
