Saucy black bean chicken stirfry

Yield: 1 servings

Measure Ingredient
3 \N Chicken breasts -- boned
2 tablespoons Soy sauce
1½ tablespoon Rice wine
1 teaspoon Sesame oil
¾ cup Chicken broth
2½ tablespoon Soy sauce
2 tablespoons Rice wine
1 tablespoon Sugar
1½ teaspoon Cornstarch
2 tablespoons Fremented black beans --
\N \N Minced
2 tablespoons Minced scallions -- white
\N \N Part only
1 tablespoon Garlic -- minced
½ teaspoon Chinese Chili Paste
2 tablespoons Scallion greens -- minced





Chop the chicken breast into bite size pieces. Mix all ingredients for the marinade together and place chicken pieces into the marinade for a least 1 hour, preferably more. Meanwhile make the sauce by combineing all ingredients in a small bowl and mince all seasonings listed below. Once the chicken has marinated stirfry in a hot wok that has a tablespoon of smoking oil in it. Beware, you will probably cough a lot from the cooking chili paste! Once the chicken is completely cooked and golden pour in the sauce and cook all until it thickens slightly. Place into a warm serving bowl and serve.

Recipe By : Heather

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