We need flavorful, warming meals on these cold winter days. One of Jack’s favorites is a chicken stir-fry with black bean sauce, served over fine rice noodles. This usually one of my go-to meals when time is tight and I’m in a hurry to get dinner on the table, but last night I took my time and actually measured so that I can post the recipe here.
One caveat, however. If you don’t have the fermented black beans, it would be a good idea to wait until you buy them to make this. Black bean sauce can be substituted, I suppose, but the flavor of the individual fermented black beans is so much richer and dominating in the dish (which it should be—chicken with black bean sauce!).
The next time you’re at an Oriental grocery, buy a small package. Keep it, tightly wrapped in plastic, in the refrigerator and it will last for years. I believe that I bought mine 5 years ago.
Wider (linguine-size) rice noodles may be substituted, but I love the texture of the very thin rice noodles instead. The sauce is dark and a bit spicy, with a salty bite to it. Other vegetables can certainly be used, my favorite in this recipe is snow peas but they were $4.99/pound at the grocery store last time I checked.
One of my favorite Trader Joe’s discoveries has been their vegetable potstickers and Goyza dipping sauce to accompany them. Last night, celebrating the last day in January (YAY!!!), we added these to the menu as well
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* Exported from MasterCook *
Black Bean Chicken over Rice Noodles
Recipe By: Vicci
Servings: 2
Amount Measure Ingredient -- Preparation Method
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1 large egg white
2 teaspoons light soy sauce
2 teaspoons cornstarch
1 teaspoon canola oil
8 ounces boneless skinless chicken breast
1/4 cup low sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon rice wine -- or dry sherry
1 teaspoon black bean sauce
1/2 teaspoon chile garlic sauce
1/4 teaspoon ground black pepper
4 ounces mai fun rice noodles -- (thin rice noodles)
2 small cloves garlic -- minced
1/2 teaspoon minced ginger
2 tablespoons fermented black beans
1 tablespoon rice wine vinegar -- or dry sherry
3 ounces red bell pepper -- cut into 1/4" strips (about 1 cup)
2 1/2 ounces onion -- sliced vertically (about 3/4 cup)
2 ounces broccoli florets -- (about 1 1/4 cups)
In a small bowl, whisk the egg white until foamy. Add the next three ingredients (through canola oil) and mix well.
Slice the chicken breast into thin strips and stir into the egg white marinade. Refrigerate for 15-30 minutes
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Start a pot of water to cook the noodles. When it comes to a boil, stir in the mai fun noodles, turn off the heat, cover, and allow to sit for 8-10 minutes, or until noodles are tender. Drain and set aside.
While the water is coming to a boil, mix the sauce ingredients (chicken broth through black pepper) in a small cup and set aside.
Heat a wok over medium high heat. Drizzle in some canola oil and dump in the chicken and marinade. Stir fry until the chicken is lightly browned. Remove to a bowl and set aside.
Return the wok to the heat and drizzle in more canola oil. Add the garlic and ginger and give a few stirs. Add the black beans, stir a few more times, then splash in the tablespoon of rice wine. Stir a couple of times, then add the vegetables and stir fry until they are almost tender. Add the chicken, then the sauce ingredients. Stir until this comes almost to a boil. Turn off the heat, add the noodles, and stir well.
Divide between two plates, garnish with toasted sesame seeds, if desired, and serve.
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Per serving: 227 Calories (kcal); 4g Total Fat; (16% calories from fat); 32g Protein; 13g Carbohydrate; 66mg Cholesterol; 712mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
