Stir-Fried Chicken with Black Bean Sauce

Ingredients

• 1 pound | 450g skinless (boneless chicken thigh, cut into 3/4-inch chunks)
• 2 teaspoons cornstarch
• 1 teaspoon plus 1 tablespoon Shaoxing rice wine or dry sherry
• 2 teaspoons light (regular soy sauce)
• 1/2 teaspoon plus 1/4 teaspoon salt
• 1 teaspoon plus 2 tablespoons peanut or vegetable oil
• 1 tablespoon fermented black beans (rinsed briefly and drained)
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 teaspoon dark (thick soy sauce)
• 1/3 cup | 80ml low-sodium chicken broth or water
• 1 small red onion (cut into thin wedges (3/4 cup))
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 carrot (halved lengthwise and thinly sliced on the diagonal (1 cup0)
• 1 scallion (finely shredded)

Instructions

1. 1

   In a medium bowl, combine the chicken, cornstarch, 1 teaspoon of the rice wine, light soy sauce and ½ teaspoon of the salt. Stir in 1 teaspoon of the oil. Stir to combine.

2. 2

   In a small bowl, mash the fermented black beans with the garlic, ginger, and dark soy sauce. In another small bowl, combine the broth and remaining 1 tablespoon of rice wine. Set aside.

3. 3

   Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 2 tablespoons of oil, add the red onion and red pepper flakes, then use a spatula to stir-fry for 30 seconds or until the onions begin to wilt.

4. 4

   Push the onions to the sides of the wok, carefully add the chicken, and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Stir-fry for 1 minute or until the chicken is lightly browned but not cooked through.

5. 5

   Add the carrots and black bean mixture, and stir-fry 30 seconds or until fragrant. Swirl the broth mixture into the wok, sprinkle on the remaining ¼ teaspoon salt, and stir-fry 1 to 2 minutes, or until the chicken is cooked through. Stir in the shredded scallion. Transfer to a plate and serve immediately.