Fermented black beans, the key ingredient in black bean sauce (along with garlic, sugar and salt), give this Asian stir-fry an enormous amount of flavor while keeping the overall ingredient list simple. Bottled black bean sauce is available in the Asian section of most supermarkets; F&W's Grace Parisi recommends the Kikkoman brand.
More Chinese Recipes
3/4 cup chicken stock or low-sodium broth
2 tablespoons Chinese black bean sauce
1 tablespoon dry sherry
1 tablespoon sugar
1 teaspoon Chinese chile-garlic sauce
2 teaspoons cornstarch
1/4 cup vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or
skinless, boneless breasts, cut into 1 1/2-inch chunks
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
1 pound bok choy, cut into 3/4-inch pieces
1 cup snow peas
Steamed white rice, for serving
How to Make It
In a small bowl, whisk the chicken stock with the black bean sauce, sherry, sugar, chile-garlic sauce and cornstarch.
Heat a large wok or skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the wok in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the wok.
Add the remaining 2 tablespoons of oil to the wok. Add the ginger and stir-fry until fragrant, about 30 seconds. Add the bok choy and snow peas and stir-fry until bright green and crisp-tender, 2 to 3 minutes. Return the chicken and any accumulated juices to the wok. Stir the sauce, then add it to the wok and simmer, stirring, until thickened, about 5 minutes. Transfer to a bowl and serve with rice.
Crisp Argentine Torrontés.
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