Seared Black Bean Chicken on Crisp Noodles Recipe

Ingredients

3 soy sauce

1
teaspoon of
-/2 toasted sesame oil

2
pounds of
Whole boneless, skinless chicken breasts (about 1-1/4 ), split

3/4
pound of
Thin noodles, cooked, rinsed, drained, and tossed with 2 teaspoons toasted sesame oil 3 tablespoons safflower or corn oil

2
tablespoons of
Fermented (or salted) black beans, rinsed, drained, and minced

1
tablespoon of
-/2 minced fresh ginger

1/2
teaspoon of
Crushed red pepper (optional)

2
slices of
Red onions, thinly d

2
slices of
Red bell peppers, cored, seeded, and thinly d

1/2
pound of
Snow peas, strings removed

2
cups of
Chinese Chicken Broth

5
tablespoons of
Soy sauce

1/4
cup of
Chinese rice wine or sake

1
tablespoon of
-/2 sugar

2
teaspoons of
-1/ cornstarch

Preparation Instructions

1. Combine the marinade and chicken in a medium bowl; toss to coat.

2. Preheat the broiler. Spread the noodles on a baking sheet and broil for about to minutes on each side, or until golden brown. Transfer to a heat-proof serving platter and keep warm in a preheated 200°F oven.

3. Heat a heavy skillet over medium-high heat. Add 1 tablespoon of the oil and heat until hot, about 30 seconds. Add the chicken and cook for 6 to 7 minutes on each side, or until cooked thoroughly. Let cool slightly, then cut on the diagonal into thin slices.

4. Reheat the skillet over medium-high heat.

Add the remaining 2 tablespoons oil and heat until hot, about 30 seconds. Add the black bean seasonings and stir-fry for about 2 minutes, until the onions and peppers are just tender.

Add the snow peas and the Cantonese sauce and bring to a boil, stirring constantly to prevent lumps. Add the chicken and toss lightly to coat. Spoon over the noodles and serve.

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Rating: 
No votes yet
Serves: 
6
Cuisine: 
Any Cuisine
Difficulty: 
intermediate
Source: 
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