Seared Black Bean Chicken on Crisp Noodles Recipe
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
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.
