Chicken Stir-Fry with Black Bean Sauce

Serves 4

Pan IconWHY THIS RECIPE WORKS: The bold flavor of fermented black beans, a traditional Asian condiment, gives this otherwise ordinary combination of chicken, carrots, and scallions a real savory flavor boost. Since carrots can take some time to cook, we speed things up by simmering them in our skillet in a little chicken broth. And because we cook the chicken in the skillet first, once we add the broth we can incorporate the flavorful fond left behind in the pan from browning the meat. When the carrots are about halfway done, we add the scallions, which become tender in the amount of time it takes to cook off what remains of the broth, then the chicken and sauce go into the pan and cook until it reaches the right consistency, only a few minutes more. Click here for more about slicing chicken for stir-fries. Serve with Easy White Rice.

3

tablespoons black bean garlicsauce

3

tablespoons soy sauce

2

tablespoons Chinese rice wine or dry sherry

4

teaspoons packed brown sugar

2

tablespoons vegetable oil

4

(6-ounce) boneless, skinless chicken breasts, trimmed and sliced thin

4

carrots, peeled and sliced thin

2

tablespoons grated fresh ginger

½

cup low-sodium chicken broth

16

scallions, cut on bias into ½-inch pieces

1. Whisk black bean garlic sauce, soy sauce, rice wine, and sugar in bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat chicken dry with paper towels. Add half of chicken to skillet, break up any clumps, and cook until lightly browned and no longer pink, about 3 minutes. Transfer to plate and repeat with remaining 1 tablespoon oil and remaining chicken.

2. Add carrots and ginger to now-empty skillet and cook until fragrant, about 30 seconds. Add chicken broth and bring to simmer, scraping up any browned bits. Reduce heat to medium-low and cook, covered, until carrots are just tender, about 3 minutes. Add scallions and cook until scallions are bright green and liquid has evaporated, 2 to 3 minutes.

3. Return chicken and any accumulated juices to skillet. Whisk black bean sauce mixture to recombine, then add to skillet and cook, stirring constantly, until sauce is thickened, 1 to 3 minutes. Serve.