Two of my most favorite Asian ingredients are black bean sauce and sesame oil! The flavors are comforting to me. I perused through the freezer and discovered that I had set aside some cut up chicken thighs, and it came to me to make this dish.
Ingredients
1/2 # boneless chicken thighs, cut up in chunks
3 TBS Sherry
dash of salt
2 tsp cornstarch
2 TBS water
1/3, + 3 TBS cup of low sodium chicken broth
2 TBS soy sauce
3 TBS black bean sauce
1 tsp sesame oil
3 TBS peanut oil
3 slices of fresh ginger, peeled and finely chopped
5 cloves of garlic, finely chopped
1 1/2 cups thickly sliced mushrooms
1/2 cup frozen peas
Take the chicken and in a bowl combine with 1 TBS sherry and the dash of salt.
Set aside. Next combine the cornstarch with the water, then add 1/3 cup of chicken broth, remaining sherry, soy sauce along with the black bean sauce and sesame oil.
Set aside. Add 2 TBS peanut oil to your wok and heat until hot. Add the chickenand stir fry until the chicken is no longer pink. Remove this from the wok. Add remaining peanut oil and heat until it is hot. While this is heating up, re-stir the cornstarch mixture so that it is ready to use.When the oil is hot add the ginger and garlic and stir fry for about one minute.Add in the mushrooms and peas and stir fry for about one minuteand then add the remaining chicken broth.Next add in the cornstarch mixture slowly. Add back the chicken and heat through.Serve this over steaming hot jasmine rice.I hope that you enjoy the subtle, savory flavors of this dish!Savor the flavors and enjoy!