Seared Black Bean Chicken on Crisp Noodles
Nutrition
Calories: 432 kcalCarbohydrates: 66 gProtein: 29 gFat: 27 gSaturated Fat: 17 gCholesterol: 63 mgSodium: 1008 mgFiber: 13 gSugar: 20 gVitamin A: 26.45 IUCalcium: 72 mgIron: 18 mg
Ingredients
- 2 tbsp minced garlic
- 3 tbsp soy sauce
- 1-1/2 tsp toasted sesame oil
- 2 whole boneless skinless chicken breasts (about 1-1/4 pounds), split
- ¾ lb egg noodles thin noodles, cooked, rinsed, drained, and tossed with toasted sesame oil and safflower or corn oil
- 2 teaspoons asian toasted sesame oil tossed with noodles
- 3 tablespoons safflower oil or corn oil tossed with noodles
- 2 tablespoon black beans rinsed, drained, and minced,
- 2 tbsp minced garlic
- 1 ½ tablespoons Fresh ginger root minced
- ½ teaspoon Crushed red pepper optional
- 2 med red onions thinly sliced
- 2 med red bell peppers cored, seeded, and thinly sliced
- 8 oz snow peas strings removed
- 2 cups Chinese Chicken Broth
- 5 tbsp soy sauce
- 1/4 cup Chinese rice wine or sake
- 1-1/2 tbsp sugar
- 2-1/2 tsp cornstarch
Instructions
- Combine the marinade and chicken in a medium bowl; toss to coat.
- 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.
- Heat a heavy skillet over medium-high heat. Add 1 tbsp 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.
- 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.