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Ingredients
- 1/4 c. Fermented Chinese blk. beans
- 1 lb Snow peas
- 1/4 c. Dry sherry
- 1 c. Low-sodium chicken broth
- 2 Tbsp. Finely chopped garlic
- 2 tsp Finely chopped fresh ginger
- 1 Tbsp. -Powdered ginger
- 4 x Chicken breast halves (boned)
- 3 Tbsp. Salad oil
- 2 Tbsp. Dark sesame oil (optional)
- 1/4 bn Cilantro
Directions
- SOAK THE BLACK BEANS IN WATER for 15 min. Drain and throw away water.
- Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
- Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. In a 2-qt saucepan, combine the black beans with the sherry and cook for 1 minute over high heat. Add in broth, garlic and ginger and bring almost to a boil.
- Reduce heat to low, add in the chicken breasts, cover and simmer 4 min.
- Remove from heat and let the contents of the pan steep, covered, for 5 min. Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 min, reducing the liquid by 1/3. Pour the mix into a mixing bowl, let cold for 10 min, then transfer the mix to a blender. Running the blender on medium, slowly add in both oils. When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. Slice the chicken diagonally across the grain into thin strips. Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 476 | |
| Calories from Fat 272 | 57% |
| Total Fat 30.53g | 38% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 112mg | 5% |
| Potassium 608mg | 17% |
| Total Carbs 12.3g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.28g | 1% |
| Protein 33.68g | 54% |
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