Best Stir-Fried Chicken with Black Beans Recipe

 Best Stir-Fried Chicken with Black Beans is one of the unique chicken recipes. Of all the easy additions to stir fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless. Furthermore, a year’s supply of black beans will set you back about a buck at a Chinese market. You can use black beans in either of the preceding chicken stir fries too (or any other stir-fry for that matter). Just soak them as you would here and add them in the last step. Other protein you can use: shrimp, sliced pork tenderloin, or big cubes of firm tofu. Recipe makes 4 servings (with rice). Preparation time: 20-30 minutes. Follow the directions very carefully for one of the best recipes:

BEST STIR FRIED CHICKEN WITH BLACK BEANS RECIPE



INGREDIENTS :
2 tablespoons fermented black beans
2 tablespoons rice wine, dry sherry, or white wine
¼ cup peanut or neutral oil, like grape seed or corn
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 cup sliced onion
1 pound boneless, skinless chicken breast or thighs, cut into ½ - to ¾ inch chunks or thin slices and blotted dry
¼ cup chopped scallion, plus more for garnish
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper
¼ cup chicken or vegetable stock, white wine, or water
1 tablespoon dark sesame oil

DIRECTIONS :

1. Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.

2. Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.

3. Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you’re using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.