Green Beans In Black Bean Sauce Recipes

CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE

Chicken with Green Beans in Black Bean Sauce image

This is one of Rachael Ray's favorite takeout dishes--Chicken with Green Beans in Black Bean Sauce. Rachael says making takeout-style food at home allows you to control the quality and amount of ingredients.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 1/4 cups chicken stock
1 1/2 cups organic white basmati
1 1/2 pounds boneless, skinless chicken breasts (about 4)
3 tablespoons light soy sauce
2 tablespoons Shaoxing or sherry
About 1 1/2 tablespoons cornstarch
2 teaspoons ground Sichuan pepper or coarse ground black pepper
Salt
1 bag (12 ounces) trimmed green beans, halved across on bias
About 1/4 cup Shaoxing or sherry
About 1 1/2 tablespoons light soy sauce
About 1 1/2 tablespoons dark soy sauce
1/3 cup black bean sauce or black bean garlic sauce
About 1 1/2 tablespoons cornstarch
4 tablespoons safflower or peanut oil or other high-temp cooking oil
2 large shallots, chopped or 1 leek, thinly sliced
2 inches ginger root, peeled with tip of spoon and cut into matchsticks or chopped
4 large cloves garlic, peeled and thinly sliced or chopped
About 1/2 cup fermented black beans, optional
1 cup chicken brodo or bone broth
2 tablespoons toasted sesame oil
Toasted sesame seeds, about 1/4 cup, to garnish

Steps:

For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

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