Grilled Chicken Breast With Chinese Black Bean Sauce

Recipe Ingredients

4		Boneless chicken breast - skin removed
3 tablespoons	45ml	Olive oil
		Salt and freshly ground pepper
1 teaspoon	5ml	Grated lemon zest
2 teaspoons	10ml	Minced garlic
1 1/2 tablespoons	22ml	Minced peeled ginger
1 teaspoon	5ml	Serrano chile - seeded minced
2 tablespoons	30ml	Fermented black beans - rinsed
1 tablespoon	15ml	Dry sherry
1 tablespoon	15ml	Oyster sauce
3/4 cup	177ml	Defatted chicken stock
1 teaspoon	5ml	Sugar - or to taste
1 teaspoon	5ml	Cornstarch diluted in 2 tablespoons water
1 tablespoon	15ml	Finely chopped cilantro garnish
4		Baby bok choy - split and grilled
		Finely diced red and yellow bell peppers

Recipe Instructions

Brush the chicken breasts with 1 tablespoon olive oil and season lightly with salt, pepper and lemon zest. Set aside. Heat the remaining 2 tablespoons of oil in a sautee pan and sautee the garlic, ginger and chile until fragrant but not browned.

Add the black beans and the sherry and cook for a minute or two. Add the oyster sauce, stock and sugar and bring to a boil. Stir in the cornstarch mixture and simmer a minute or two until lightly thickened. Remove from heat, stir in cilantro and keep warm.

Grill or broil the chicken until just done. Arrange on warm plates with grilled or steamed baby bok choy and black bean sauce spooned around. Sprinkle diced sweet peppers over all.

Source:
COOKING RIGHT SHOW #CR9753

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