Chicken Stir Fry With Black Beans Chiles Peanuts Is A Bowl Licker Recipes

CHICKEN STIR FRY WITH BLACK BEANS, CHILES & PEANUTS IS A BOWL-LICKER

Steps:

• Combine the chicken, rice wine, cornstarch and 1 tablespoon toban djan in a large resealable plastic bag or bowl and mix thoroughly
• Cover or seal and refrigerate for at least 10 minutes (but ideally between 4 to 24 hours)
• The cornstarch is what gives you a crispy, velvety coating on your chicken
• *Easy Swap: If you don't have Chinese or Japanese rice wine, Andrew suggests substituting half-apple juice and half-cider vinegar
• When ready to cook, drain the chicken and discard any remaining marinade
• Preheat a wok over high heat for several minutes
• Combine the peanuts, white pepper, sugar, Szechuan peppercorns, dried chiles, ginger and garlic in a bowl
• When the wok is very hot, add the peanut oil and swirl to coat the pan; it should smoke and ripple immediately
• Add the peanut mixture and swirl immediately to cook
• Add the chicken and two-thirds of the scallions, and cook, tossing in the wok, until cooked through, about 3 minutes
• Add the fermented black beans, brown sugar, black vinegar, soy sauce and remaining 1 tablespoon toban djan
• Toss and cook for another 2 minutes; the sauce should reduce into a glaze
• Add the remaining scallions, toss, and immediately transfer to a serving platter
• Serve with the white rice

STIR-FRIED CHICKEN WITH BLACK BEANS

Steps:

• Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.
• Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
• Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you're using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.
• 12 Simple Additions to Stir-Fried Chicken:
• You can throw almost anything you like into a stir-fry, but these are some of my favorites; some require a trip to an Asian market, but many will be in your pantry.
• 1. Add 1 tablespoon or more of bottled hoisin, plum, oyster, or ground bean sauce with the soy sauce.
• 2. Add 1/4 teaspoon or more Vietnamese-style chile paste, chile and black bean paste, or chile-garlic paste with the liquid.
• 3. Add 1 teaspoon dark sesame oil with the soy sauce. A tablespoon or so of toasted sesame seeds is also good, alone or with the oil.
• 4. Toss the chicken chunks with 1 tablespoon curry powder or five-spice powder.
• 5. Toss in 1/2 to 1 cup raw or roasted cashews or peanuts when you return the vegetables to the pan.
• 6. Omit the stock or water and add 1/2 to 1 cup coconut milk along with the soy sauce.
• 7. Add 1 cup chopped fresh tomato when you return the vegetable to the pan.
• 8. Replace half the soy sauce with nam pla (Thai fish sauce) or freshly squeezed lime juice or vinegar.
• 9. Add 1 cup mung bean sprouts when you return the vegetables to the pan.
• 10. Add 1/2 cup chopped shallot with the chicken.
• 11. Use snow peas, mushrooms, or other quick-cooking vegetables, alone or in combination, in addition to or in place of other vegetables.
• 12. Stir in 1/4 cup cooked grains (like barley, wheat berries, buckwheat, or quinoa) when you return the vegetables to the pan.

AUTHENTIC BLACK BEAN CHICKEN

Steps:

• Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside.
• Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon.
• Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments.
• Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.

PEANUT CHICKEN STIR-FRY

Steps:

• In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes., Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.

CHICKEN STIR-FRY WITH VEGETABLES AND PEANUTS

Steps:

• In a bowl combine the chicken with 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon garlic and the red pepper flakes.
• In another small bowl mix/whisk together remaining 6 tablespoons soy sauce, 1 tablespoon honey and 2 teaspoons cornstarch; set aside.
• Heat 2 tablespoons oil in a wok or a large non stick skillet over high heat, add in the chicken; stir-fry for 1 minute, then transfer to a dish.
• Add in another couple tablespoons oil if needed, and add in the green beans, red pepper strips, snow peas and minced ginger; stir-fry until crisp-tender about 3 minutes (adding in the remaining 1 tablespoon garlic the last minute).
• Return the chicken back to the wok or skillet.
• Add in the reserved soy sauce/cornstarch mixture; stir until heated through and thickened (about 1 minute).
• Season with salt and pepper (if you are using the oyster sauce the do not add in any salt) then add in the oyster sauce if using; mix to combine.
• Sprinkle with chopped green onions and salted peanuts.