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Chicken and Snowpeas in Black Bean Sauce
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Delicious chicken with black bean kick

Erin (from her Aunty Wendy)

Serves/Makes:4 servings

  • 1 lb (.5 kg). boneless,skinless chicken breasts (sliced)
  • 1 tbsp (15 ml). vegetable oil
  • 3 tbsp (45 ml). Chinese fermented black beans OR
  • 1/4 cup (60 ml) Black Bean sauce (store bought)
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml). minced gingerroot
  • 1/4 tsp (1 ml). crushed red pepper flakes
  • 2 cups (475 ml) snowpeas, trimmed
  • Sauce:
  • 1/2 cup (125 ml) chicken stock or water
  • 2 tbsp (30 ml). soy sauce
  • 1 tbsp (15 ml). sherry or red wine vinegar
  • 2 tsp (10 ml). granulated sugar
  • 1-1/2 tsp (7 ml). cornstarch
  • 1 tsp (5 ml). seasame oil (vegetable oil is okay)
  • cooked white rice
  • In a large bowl combine stock, soy sauce, sherry, sugar, cornstarch, and sesame oil; set aside.
  • Slice chicken thinly, set aside.
  • In large non-stick skillet heat oil over high heat.
  • Stirfry garlic, ginger, black beans and red pepper flakes for approx. 15 seconds.
  • Add chicken.
  • Stirfry for 2-3 minutes more.
  • Add snowpeas.
  • Stirfry for 2 more minutes.
  • Stir sauce and add to skillet and stirfry over medium heat for 1-2 minutes or until chicken is no longer pink inside.
Serve over White rice.

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