Gingery Chicken With Black Bean Sauce |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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In '300 Best Stir-Fry Recipes' by Nancie McDermott Ingredients:
3 tablespoons chicken stock |
2 tablespoons dry sherry |
2 tablespoons water |
1 tablespoon soy sauce |
1 tablespoon cornstarch |
1 teaspoon sugar |
2 tablespoons chopped preserved black beans (chinese-style black beans) |
2 tablespoons chopped fresh gingerroot |
2 teaspoons chopped garlic |
2 tablespoons vegetable oil, divided |
1/2 cup coarsely chopped green bell pepper |
1/2 cup coarsely chopped onion |
12 ounces boneless skinless chicken breasts, cut into 1 1/2 inch pieces (or chicken thighs) |
2 teaspoons sesame oil |
Directions:
1. In a bowl, combine chicken stock, sherry, water, soy sauce, cornstarch and sugar and stir well into a smooth sauce; set aside.
2. In a small bowl, combine black beans, ginger and garlic and using a spoon, stir and mash gently, just enough to mix together a bit, but not into a smooth paste; set aside.
3. Place a bowl next to the stove to hold green peppers and onions after their initial cooking.
4. Heat a wok or a large deep skillet over high heat.
5. Add 1 tbsp of the vegetable oil and swirl to coat pan.
6. Add peppers and onion and cook, tossing often, until peppers are softened and onion is fragrant, 1 minute.
7. Transfer to reserved bowl, leaving behind as much oil as possible.
8. Add remaining vegetable oil, and as soon as it is hot, add black bean mixture.
9. Toss well, until fragrant, about 15 seconds.
10. Add chicken and spread into a single layer.
11. Cook, undisturbed, until edges turn white, about 1 minute.
12. Return green peppers and onion to pan, along with any accumulated juices.
13. Cook, tossing occasionally, until chicken is cooked through and green peppers are tender-crisp, 1-2 minutes more.
14. Stir soy sauce mixture and add to pan, pouring in around sides.
15. When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
16. Add sesame oil and toss once more.
17. Transfer to a serving bowl; serve hot.
18. May serve over hot cooked rice.
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