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Chicken in Spicy Black Bean Sauce
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Categories: Asian Recipes, Chicken
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Total Time: 1 hrs. 20 min.
Marinating Time: 1 hrs.
Preparation Time: 20 min.

This is a quick-cooking, light-tasting dinner perfect for weeknights. Serve it with rice. For the stir fry, you can easily get away with using half the oil in the recipe.

12 ounces chicken breast - cut in 1/4" strips
2/3 cup chicken stock
1 tablespoon sesame oil
1 teaspoon sesame oil
1 tablespoon peanut oil
1 teaspoon peanut oil
4 green onions - sliced
6 ounces mushroom - sliced
8 ounces broccoli florets
1/4 cup black beans, cooked
2 teaspoons cornstarch
1 teaspoon water
2/3 cup dry sherry
2 tablespoons soy sauce
1 teaspoon light brown sugar
1 garlic clove - minced
2 teaspoons fresh ginger root - grated
1 red chiles - thinly sliced

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.


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.

Calories: 354 Calories From Fat: 45%
Protein: 21g Carbohydrate: 23g
Cholesterol: 44mg Sodium: 938mg

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