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Ingredients

• 2 tablespoons minced garlic
• 3 tablespoons soy sauce
• 1-1/2 teaspoons toasted sesame oil
• 2 whole boneless, skinless chicken breasts (about 1-1/4 pounds), split
• 3/4 pound thin noodles, cooked, rinsed, drained, and tossed with 2 teaspoons toasted sesame oil 3 tablespoons safflower or corn oil
• 2 tablespoons fermented (or salted) black beans, rinsed, drained, and minced
• 2 tablespoons minced garlic
• 1-1/2 tablespoons minced fresh ginger
• 1/2 teaspoon crushed red pepper (optional)
• 2 red onions, thinly sliced
• 2 red bell peppers, cored, seeded, and thinly sliced
• 1/2 pound snow peas, strings removed
• 2 cups Chinese Chicken Broth
• 5 tablespoons soy sauce
• 1/4 cup Chinese rice wine or sake
• 1-1/2 tablespoons sugar
• 2-1/2 teaspoons cornstarch

Preparation

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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Source: Coupons.com