Black Bean Sauce with Chicken and Broccoli

Black-Bean-Sauce-with-Chick

I just love a quick easy dinner, who doesn’t, right?  In my opinion Chinese or Stir Fry always seem to take so long to prepare before you actually cook.  Not this time. I’ve made this dish before with Chicken, Sugar Snap Peas and Baby Bok Choy and the sauce is so delicious I tried it with Chicken and Broccoli.   I think Broccoli Beef would also be yummy and all of those would pair nicely with Fried Rice and Shrimp with Lobster Sauce. Get yourself a couple fortune cookies and your all set.

Black Bean Sauce with Chicken and Broccoli
 
Recipe from Grace Parisi found at Food and Wine and slightly modified.
Ingredients
  • ¾ cup chicken stock
  • 2 tablespoons Chinese black bean sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon Chinese chile-garlic sauce
  • 2 teaspoons cornstarch
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons fresh ginger, minced
  • 1½ pounds chicken, skinless and boneless, breasts or thighs, cut into bite size pieces
  • 1 large broccoli crown, florets cut off
  • Salt and Pepper
Instructions
  1. In a small bowl mix together the chicken stock, black bean sauce, sherry, sugar, chili sauce and cornstarch.
  2. Lightly steam your broccoli until just fork tender, it should still be a little firm. Be sure not to over cook it and set aside.
  3. Season chicken with salt and pepper.
  4. Heat a large skillet of wok over med-high heat until hot, then add 2 tablespoons oil and heat for another minute or so.
  5. Add the chicken in one layer and do not move it until you are ready to turn it over. This will give you the nice brown color on your chicken.
  6. Flip the chicken and cook it for about 2 minutes longer.
  7. Transfer chicken to a plate and pour out any juices from the pan.
  8. Over medium heat add 1 tablespoon oil and add the minced ginger stirring until fragrant, about 30 seconds.
  9. Add the broccoli, chicken and any juices that may have accumulated on the plate.
  10. Stir the sauce to reincorporate the cornstarch and add to the pan then bring ot a simmer.
  11. Still until thickened, about 5 minutes.
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