Stir Fried Chicken with Black Bean Sauce

MARINADE:--
270 g boneless chicken breast, cubed
1 tsp SIDS HOT WORCESTER SAUCE
1 tbsp saké
2 tsp potato starch
¼ tsp salt
SAUCE:--
2 tbsp black bean sauce
1 tbsp saké
1 tbsp oyster sauce
1 tbsp water
1 tsp sugar
⅛ tsp ground black pepper
STIR FRY:--
2 tbsp peanut oil
½ tsp minced ginger
4 cloves garlic, sliced
200 g big shallot, minced
Spring onion or coriander for garnish

Combine chicken breast, SIDS HOT WORCESTER SAUCE, saké, potato starch and salt in a bowl. Mix well and set aside.
Combine all the ingredients for the sauce in a small bowl.
Chop and prepare veggies and herbs.
Heat 1 tablespoon oil in a large nonstick frypan over medium high heat until hot. Spread chicken in the pan without overlapping. Cook for 30 seconds without stirring. Separate the chicken with a spatula. (it might stick together due to the potato starch) Cook until the bottom side turns slightly golden. Flip and stir chicken to cook other sides, until the surface is cooked but the inside is still a bit pink. Immediately transfer to a plate.
Add the remaining 1 tablespoon oil to the pan and turn to medium heat. Add ginger, garlic and shallots. Cook until shallots begin to turn soft, 30 seconds. Add sauce and give it a quick stir. Add chicken back into the pan. Stir and cook until the sauce thickens, 1 minute. Immediately transfer everything to a plate.
Serve warm over steamed rice.