Chicken in Black Bean Sauce

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Title: Chicken in Black Bean Sauce
Categories: Poultry, Beans, Sauces, Oriental
Yield: 4 servings

1 lb Boneless chicken breasts 2 tb Dry sherry
1 tb Soy sauce 2 ts Sesame oil
1 x -----------sauce------------ 1/2 c Chicken stock
2 ts Cornstarch 1/2 ts Sugar
1 ts Soy sauce 1 ts Hot chili paste
1 tb Vegetable oil 2 ea Cloves garlic
2 ts Minced fresh ginger 2 tb Fermented black beans

Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a
4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate
while preparing other ingredients. In a small boil combine stock,
cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic,
ginger and black beans; set aside. Microwave chicken and marinade, covered
at high for 4 to 6 minutes or until chicken is opaque and tender. Stir
twice during cooking. Stand, covered, while making sauce. In a 2 cup glass
measure, microwave vegetable oil at high for 1 minute or until hot. Stir in
garlic, ginger and black beans and microwave, uncovered high for 1 minute
or until fragrant. Stir in stock mixture until smooth and microwave at high
for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir
once. Drain liquid off chicken, pour black bean sauce over, stir and serve
immediately.

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