P.F. Chang's Chicken with Black Bean Sauce
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
4 whole chicken breasts
1 egg
2 tablespoons canola oil
1 tablespoon cornstarch
oil, as needed for stir fry
1 teaspoon fresh minced ginger
2 teaspoons fermented black beans
3 teaspoons minced scallions (white part only)
12 ounces unseasoned chicken stock
1/2 teaspoon minced garlic
1/2 teaspoon sugar
1 dash white pepper
1 tablespoon cornstarch
2 tablespoons water
***Peking Stir Fry Sauce***
1/2 cup water
2 teaspoons shaohsing wine or sherry
2 teaspoons mushroom soy sauce
2 teaspoons oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
Directions:
Cut whole chicken breasts in half. Cut all breast filets on a bias. Marinate with the egg, canola oil and cornstarch.
Heat wok until very hot. Add oil, then chicken and cook until opaque all over.
Strain and remove excess oil from wok.
Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry sauce and add chicken stock. Add sugar, then a dash of white pepper.
Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking.
Peking Stir Fry Sauce: Mix ingredients together until cornstarch is incorporated. Stir well before using.
Recipe Location: https://www.cdkitchen.com/recipes/recs/525/PF_Changs_Chicken_with_Black_Bean_Sauce45476.shtml
Recipe ID: 1266
Nutrition:
per serving: 525 calories, 27g fat, 4g carbohydrates, 61g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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