---

Home | Recipe Search | Best Of | Dictionary | E-mail | About

---

Chicken in Spicy Black Bean Sauce viewed 16760 times Categories: Asian Recipes, Chicken
	Change Style:	standard printer ready cheesy blue fork
	1 servings 2 servings 3 servings 4 servings 5 servings 6 servings 7 servings 8 servings 9 servings 10 servings 11 servings 12 servings 13 servings 14 servings 15 servings 16 servings 17 servings 18 servings 19 servings 20 servings 21 servings 22 servings 23 servings 24 servings 25 servings 26 servings 27 servings 28 servings 29 servings 30 servings 31 servings 32 servings 33 servings 34 servings 35 servings 36 servings 37 servings 38 servings 39 servings 40 servings
Total Time: 1 hrs. 20 min. Marinating Time: 1 hrs. Preparation Time: 20 min.

For the Marinade

In a shallow bowl, combine sherry, soy sauce, brown sugar, garlic, ginger, and chiles; stir well. Stir in chicken, cover and refrigerate at least 1 hour. Lift from bowl with a slotted spoon; measure marinade and add enough stock to make 1 1/4 cups. Set aside.

Assembly

In a wok or large frying pan, heat sesame and peanut oil over high heat. Add chicken and stir fry until browned (4 minutes). Add green onions, mushrooms, broccoli, and black beans; stir fry until broccoli is tender-crisp (5 minutes).

In a small cup, mix cornstarch and water together. Add cornstarch mixture to stock-marinade mixture. Pour into pan and cook, stirring constantly, until sauce is thickened.