|Nutritional Guidelines (per serving)|
|Servings: 3 to 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tender chicken thighs lend flavor to this stir-fry made with pungent fermented black beans. You can prepare the vegetables while the chicken is marinating, or earlier in the day so that they are ready to use in the stir-fry.
- 1 pound boneless, skinless chicken thighs (cut into 3/4-inch cubes)
- 1 tablespoon rice wine or dry sherry
- 2 teaspoons light soy sauce
- 1/4 teaspoon Asian sesame oil (or to taste)
- 2 teaspoons cornstarch
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh ginger
- 1 spring onion (chopped)
- 2 tablespoons Chinese fermented black beans (rinsed, finely chopped)
- 1/2 medium onion, cut into wedges (1/2 to 3/4 cup)
- 1 green pepper, cut into triangles
- 1 carrot (sliced on the diagonal about 1/2-inch thick)
- 1/2 cup chicken broth or stock
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons water
Combine the chicken thighs with the marinade ingredients, adding the cornstarch last. Marinate the chicken in the refrigerator for 15-20 minutes.
While the chicken is marinating, if you have not already done so, cut up the vegetables (the onion, green bell pepper, and carrot) and aromatics (the ginger, garlic, and spring onion). In a small bowl, combine the cornstarch with the water to make a "slurry." Set aside.
Using a 14-inch flat bottom wok, heat the wok and add 2 tablespoons oil. When the oil is hot, add half of the chopped black beans, spring onion, ginger, and garlic. Stir-fry for a few seconds until aromatic. Add the chicken thighs (remove the chicken from the marinade with a slotted spoon. Discard any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
Push the chicken to the sides of the wok and add the remaining black bean/spring onion/ginger/garlic mixture in the middle. Add the carrot. Stir-fry for 1 to 2 minutes, then add 1/4 cup chicken broth. Cover and let cook for another 2 minutes.
Add the onion and green pepper and the remaining 1/4 cup broth. Cover and cook for 2 to 3 minutes, until the onion starts to soften. Stir in the sugar. Give the cornstarch/water mixture a quick re-stir and add into the wok, stirring quickly to thicken. Serve immediately with cooked rice.