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Chicken in Black Bean Sauce

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  • 1 pound boneless chicken breasts
  • 2 tb dry sherry
  • 1 tb soy sauce
  • 2 ts sesame oil
  • 1/2 c chicken stock
  • 2 ts cornstarch
  • 1/2 ts sugar
  • 1 ts soy sauce
  • 1 ts hot chili paste
  • 1 tb vegetable oil
  • 2 cloves garlic
  • 2 ts minced fresh ginger
  • 2 tb fermented black beans

Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste, set aside. Prepare garlic, ginger and black beans, set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant. Stir in stock mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir once. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately.

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