Black Bean Chicken

Black bean chicken is, perhaps, my favorite stir fry dish! the black beans give the chicken a wonderful nutty taste. fast and easy to make, this can also be made with firm tofu so it's a delicious vegetarian dish. :) you can get fermented chinese black beans in either sauce or whole bean form. this is an adapted recipe from cooking light, january 2004.

Steps

If using fermented beans in whole bean form , place the beans in a bowl and cover with warm water.

Cover and let stand 30 minutes.

Drain and rinse with cold water.

Drain well.

Cut the chicken breasts into thin , 1 / 4-inch strips.

This can be done easier if the breasts are partially frozen , by the way , but it can be done while theyre thawed , as well.

Do cut them into the strips rather than chunks , as black bean chicken tastes completely different if chunks are used.

In a large , nonstick skillet or wok over medium-high temperature , heat the oils together.

Add the onion and garlic and saut while stirring for 30 seconds to flavor the oil.

Add bean sauce or whole beans and saut for 10 seconds.

Stir in the broth , soy sauce , and sugar and bring to a boil.

Add the broccoli or edamame and the chicken strips and bring to a boil again.

Cover , reduce heat to medium and allow to simmer for 5 minutes or until the chicken is done and no longer pink , stirring occasionally.

In.

Ingredients

black bean sauce, peanut oil, toasted sesame oil, yellow onions, garlic cloves, low sodium chicken broth, soy sauce, sugar, broccoli florets, boneless skinless chicken breast, cornstarch, dry sherry, toasted sesame seeds, green onion, fresh ground black pepper, salt