Chicken with Black Bean Sauce

Ingredients

• 1¼ lb boneless, skinless chicken breast
• 4 cup broccoli florets
• 1 red bell pepper
• 1 yellow onion
• 3 clove garlic
• 1 inch ginger
• 2 tbsp fermented black beans
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1½ tbsp cornstarch
• ½ cup chicken broth
• 2 tbsp vegetable oil
• 2 cup white rice (optional)
• 2 scallions (optional)

Steps

1. Slice chicken breast into 1-inch pieces. Mince garlic and ginger. Chop red bell pepper and onion into bite-sized pieces. Roughly chop fermented black beans.
2. In a small bowl, whisk together soy sauce, Shaoxing wine, sesame oil, cornstarch, and chicken broth to create the sauce.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add remaining 1 tablespoon of vegetable oil to the skillet. Add onion, bell pepper, and broccoli. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
5. Add minced garlic, ginger, and chopped fermented black beans to the skillet. Stir-fry for 1 minute until fragrant.
6. Return cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
7. Serve immediately over steamed white rice, garnished with sliced scallions if desired.