Chicken with Black Bean Sauce Stir Fry

Thin chicken breast strips coated in egg and cornstarch, stir-fried with ginger, green onions, garlic, sugar, and pepper. Chicken and vegetable stir-fry is tossed with Peking stir fry sauce and served immediately with Chinese white rice.

Ingredients -

4 Boneless, Skinless, Whole Chicken Breasts
1 teaspoon fresh minced Ginger
2 teaspoons Fermented Black Beans
3 tablespoons minced Green Onions, white parts only
4 ounces Peking Stir Fry Sauce
12 ounce unseasoned Chicken Stock
1/2 teaspoon minced Garlic
1/2 teaspoon Granulated Sugar
dash of White Pepper
Peanut Oil
1 tablespoon Cornstarch mixed with 1 tablespoon Water

Peking Stir Fry Sauce:
1/2 cup Water
2 tablespoons Dry Sherry
2 tablespoons Mushroom Soy Sauce
2 tablespoons Oyster Sauce
1 teaspoon Granulated Sugar
1 tablespoon Cornstarch

Preparation:

1. Make Peking stir-fry sauce by combining water, sherry, mushroom soy sauce, oyster sauce, sugar, and cornstarch. Stir well. Set aside.

2. Cut chicken breasts on bias, into thin strips. Place in medium bowl.

3. Combine 1 egg, 2 tablespoons vegetable oil, and 1-tablespoon cornstarch.

4. Pour egg mixture over chicken. Coat chicken well.

5. Heat wok over high heat. Add 2 tablespoons peanut oil.

6. Stir-fry chicken in hot oil until no longer pink.

7. Remove chicken from wok. Clean wok. Add 2 tablespoons peanut oil.

8. Add ginger, green onions. Stir-fry 1 minute.

9. Add chicken, garlic, Peking stir-fry sauce, chicken stock, sugar, and dash of white pepper. Stir-fry 1 minute.

10. Add cornstarch mixture. Stir-fry 1 minute.

11. Serve hot.

Chicken Stir Fry Tip -

Fermented Black Beans

Fermented black beans are very salty and full of flavor. The beans should be soaked in cold water 30 minutes, drained prior to use. If fermented black beans are not available, substitute with Chinese black bean sauce.

Chicken Stir Fry Tip -

Mushroom Soy Sauce

Dark soy sauce with straw mushroom essence added for a rich flavor.

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