Monday, January 16, 2012
Chicken and Vegetables with Black Bean Sauce
chicken with black bean sauce. I modified it,and it was really tasty. A winner! I will definitely make this again. Hope you'll give it a try. It came together so quickly, it's great for a week night.
Chicken and Vegetables with Black Bean Sauce- (adapted from Canadian Living- Chicken with black bean sauce)
1 large bunch of red chard, Leaves and stems separated. Leaves roughly chopped, stems finely sliced
1 large onion,chopped
2 large carrots, sliced thinly on the diagonal
4 chicken thighs- bone in-skin removed
1 tbsp canola oil
1 tbsp grated ginger- with skin
2 tbsp black bean sauce
2 tbsp rice wine-unseasoned
2 tsp apple cider vinegar.
1/2 cup chicken stock- I used a cube
1 tbsp cornstarch
In a large nonstick pan heat canola oil over medium high heat and brown chicken thighs.Transfer to a plate, turn heat down to medium and add the ginger,chard stems and carrot. Cook until softened, about 5 minutes. Stir in the black bean sauce,rice wine and vinegar and cook for 1 minute. Add the stock and 1/2 cup of water,bring to a boil and add the chicken back to the pan. Reduce heat and cover. Simmer until chicken is cooked, approximately 20 minutes(adding the chard leaves for the last 5 minutes of cooking) In a small bowl mix the cornstarch with the same amount of water, push chicken vegetable mixture to one side add cornstarch mixture to pan, and stir until thickened. Once thickened, stir everything together, and serve immediately over brown rice or noodles. You don't need to add salt, as the black bean sauce is already salty. The rice wine and the vinegar give the dish a pleasant tang. From start to finish it took about 45 minutes to make. If you pre-chopped the vegetables and threw them all in a bag together,with the chard leaves on top, you could be eating in under 30 minutes!
Hope you'll try this...It's WAY better than takeout
Leave me a comment...let me know.