A quick and easy dinner this evening. Stir fry chicken with rice and veggies.
- 1 chicken breast, skinless and chopped into bite size pieces
- 6 – 8 crimini mushrooms, sliced
- handful of snow peas
- one can of water chestnuts
- 2 scallions, chopped into 1 inch lengths
- 2 spoonfuls black bean sauce
- soy sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin
- 1 tbsp corn starch
Mix marinade and add chicken. Marinade while preparing veggies.
Heat wok to smoking, add 1 – 2 tbsp peanut oil and chicken.
Stir fry until chicken is browned
Add mushrooms and continue cooking.
When mushrooms are softened, add snow peas. Stir fry 1 – 3 minutes.
Add water chestnuts.
Add black bean w/ garlic sauce and 1 – 2 tbsp water and splash of soy sauce.
Cook until sauce thickens, then add scallions. Cook another minute or two then serve over rice.
This was mostly a cupboard dinner just with what we had lying around the house. But it was tasty. The black bean with garlic sauce can sometimes overpower chicken, but by diluting it with water and soy sauce I managed to tone it down enough to taste good and not too strong or salty.