Chicken in black bean sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless chicken breasts |
| 2 | tablespoons | Dry Sherry |
| ½ | cup | Chicken stock |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Soy Sauce |
| 1 | teaspoon | Hot chili paste |
| 1 | tablespoon | Soy Sauce |
| 2 | teaspoons | Sesame oil |
| 1 | tablespoon | Vegetable oil |
| 2 | eaches | Cloves garlic |
| 2 | teaspoons | Minced fresh ginger |
| 2 | tablespoons | Fermented black beans |
Directions
SAUCE
Cut chicken into ¾ inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole.
Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic, ginger and black beans; set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot.
Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant. Stir in stock mixture until smooth and microwave at high for 1½ to 3 minutes or until sauce comes to a boil and thickens. Stir once. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately.