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.

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