Grilled chicken breast w/ chinese black bean sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless Skinless Chicken Breasts | |
| 3 | tablespoons | Olive Oil |
| Salt And Freshly Ground Pepper | ||
| 1 | teaspoon | Lemon Zest; grated |
| 2 | teaspoons | Garlic; minced |
| 1½ | tablespoon | Ginger; minced, peeled |
| 1 | teaspoon | Serrano Chile; seeded, minced |
| 2 | tablespoons | Fermented Black Beans; rinsed |
| 1 | tablespoon | Dry Sherry |
| 1 | tablespoon | Oyster Sauce |
| ¾ | cup | Chicken Stock; defatted |
| 1 | teaspoon | Sugar; or to taste |
| 1 | teaspoon | Cornstarch <<Diluted In>> |
| 2 | tablespoons | Water |
| 1 | tablespoon | Cilantro; finely chopped |
| 4 | Baby Bok Choy; split and grilled | |
| Red And Yellow Bell Peppers; finely diced | ||
Directions
GARNISH
Brush the chicken breasts with 1 tablespoon olive oil and season lightly with salt, pepper and lemon zest. Set aside.
Heat the remaining 2 tablespoons of oil in a saute pan and saute the garlic, ginger and chile until fragrant but not browned. Add the black beans and the sherry and cook for a minute or two. Add the oyster sauce, stock and sugar and bring to a boil. Stir in the cornstarch mixture and simmer a minute or two until lightly thickened. Remove from heat, stir in cilantro and keep warm.
Grill or broil the chicken until just done. fan and arrange on warm plates with grilled or steamed baby bok choy and black bean sauce spooned around.
Sprinkle diced sweet peppers over all.
Yield: 4 serving
Recipe By : COOKING RIGHT SHOW #CR9735 Posted to MC-Recipe Digest V1 #310 Date: Mon, 25 Nov 1996 04:16:39 -0500 (EST) From: Bill Spalding <billspa@...>