*  Exported from  MasterCook II  *

                  Black Bean Chicken Stir-Fry Over Rice

Recipe By     : Nina Simonds - China Express
Serving Size  : 6    Preparation Time :1:30
Categories    : Ethnic - Chinese                 Main Dishes
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450      Grams         Chicken Breast Filet -- (1 pound)
   2 1/2  Tablespoons   Soy Sauce -- Marinade
   1 1/2  Tablespoons   Rice Wine or Sake -- Marinade
   1      Teaspoon      Sesame Oil -- Marinade
   1 1/2  Teaspoons     Corn Flour -- Marinade
   1      Cup           Chicken Stock -- Sauce
   2 1/2  Tablespoons   Soy Sauce -- Sauce
   2      Tablespoons   Rice Wine or Sake -- Sauce
   2      Teaspoons     Sugar -- Sauce
   1 1/2  Teaspoons     Corn Flour -- Sauce
   3 1/2  Tablespoons   Corn Oil
   2      Tablespoons   Black Beans, rinsed, drained and minced
   1 1/2  Tablespoons   Garlic, minced
   1 1/2  Tablespoons   Ginger, minced
     1/2  Teaspoon      Chile Pepper Flakes
   1      Cup           Red Onions, thinly sliced
   1 1/2                Yellow Bell Peppers, thinly sliced
 225      Grams         Snow Peas, ends trimmed & strings removed -- (1/2 pound)
   6      Cups          Hot Cooked White Rice

1)  With a sharp knife, remove any fat or sinew from the chicken.  Holding the knife almost horizontal to the cutting board, cut into thin slices about 1/6 inch thick.  If the breasts are very wide, cut each slice in half.

2)  Place chicken in a bowl with the marinade ingredients and toss lightly to coat.  Cover with plastic wrap and refrigerate for 1 hour.

3)  Combine the sauce ingredients and blend well.

4)  Put 2 Tablespoons of the oil in a wok or skillet and heat until very hot.  Add the chicken and stir-fry over high heat until it loses its pink color and separates.  Remove with a slotted spoon and drain.  Wipe out the pan.

5)  Reheat the pan and add the remaining 1 1/2 Tablespoons of oil.  Heat until very hot.  Add the black beans, garlic, ginger and chili pepper and stir-fry for about 15 seconds, until fragrant.

6)  Add the onions and peppers and toss lightly over medium heat until the onions are softened (about 2 1/2 minutes).

7)  Add the sauce mixture and heat until thickened, stirring constantly to prevent lumps.

8)  Add the snow peas and cooked chicken, toss lightly to coat and transfer to a serving dish.

9)  Serve spooned over the hot rice.

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