Chicken With Black Bean Sauce

Ingredients

• 1 pound boneless (skinless chicken thighs (cut into bite-sized pieces))
• 1 tablespoon Chinese rice wine
• 1 tablespoon light soy sauce
• 1/2 teaspoon sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons vegitable oil
• 1 teaspoon cornstarch
• 2 teaspoons water
• 1 small onion (chopped)
• 1 red pepper (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (chopped)
• 2 green onions ([spring onions]sliced into rounds)
• 2 tablespoons Chinese fermented black beans (rinsed and chopped)
• 1/2 cup chicken stock
• 1/2 teaspoon sugar (or to taste)

Instructions

1. 1

   Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.

2. 2

   While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.

3. 3

   In a small bowl, combine the cornstarch with the water and Set aside.

4. 4

   Using a wok or large skillet, heat the 2 tablespoons oil. When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.

5. 5

   Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.

6. 6

   Remove the chicken from the marinade with a slotted spoon. Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.

7. 7

   Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion

8. 8

   Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken. Serve immediately with cooked rice.