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Ingredientes
- 4 x Boneless skinless chicken breasts
- 3 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 tsp Grated lemon zest
- 2 tsp Chopped garlic
- 1 1/2 Tbsp. Chopped peeled ginger
- 1 tsp Chopped seeded Serrano chile
- 2 Tbsp. Rinsed fermented black beans
- 1 Tbsp. Dry sherry
- 1 Tbsp. Oyster sauce
- 3/4 c. defatted chicken stock
- 1 tsp Sugar or possibly to taste
- 1 tsp Cornstarch diluted in
- 2 Tbsp. Water
- 1 Tbsp. Finely-minced cilantro
- 4 x Baby bok choy split and grilled, or possibly steamed Finely-diced red bell peppers Finely-diced yellow bell peppers
Direcciones
- Brush the chicken breasts with 1 Tbsp. extra virgin olive oil and season lightly with salt, pepper and lemon zest. Set aside.
- Heat the remaining 2 Tbsp. of oil in a saute/fry pan and saute/fry the garlic, ginger and chile till fragrant but not browned. Add in the black beans and the sherry and cook for a minute or possibly two. Add in the oyster sauce, stock and sugar and bring to a boil. Stir in the cornstarch mix and simmer a minute or possibly two till lightly thickened. Remove from heat, stir in cilantro and keep hot.
- Grill or possibly broil the chicken till just done. Fan and arrange on hot plates with grilled or possibly steamed baby bok choy and black bean sauce spooned around. Sprinkle diced sweet peppers over all.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 67 | |
| Calories from Fat 5 | 7% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 154mg | 6% |
| Potassium 141mg | 4% |
| Total Carbs 2.94g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.43g | 1% |
| Protein 10.86g | 17% |
