P.F. Chang's Chicken with Black Bean Sauce Recipe

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.

nutrition data

525 calories, 27 grams fat, 4 grams carbohydrates, 61 grams protein per serving. This recipe is low in carbs.

reviews & comments

Chef Rich REVIEW:
August 20, 2010

Recipe would be better if they told you when to add the Black Beans. Not quite the same but good none the less

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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