Ingredients Jump to Instructions ↓

  1. 1 lb Boneless chicken breasts

  2. 2 tb Dry sherry

  3. 1 tb Soy sauce

  4. 2 ts Sesame oil

  5. 1 x --sauce--

  6. 1/2 c Chicken stock

  7. 2 ts Cornstarch

  8. 1/2 ts Sugar

  9. 1 ts Soy sauce

  10. 1 ts Hot chili paste

  11. 1 tb Vegetable oil

  12. 2 ea Cloves garlic

  13. 2 ts Minced fresh ginger

  14. 2 tb Fermented black beans

  15. 3/4 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

  16. 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 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir once.

  17. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately.


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