Louisiana Chicken Strips

• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon ground sage
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon thyme
• 1 teaspoon oregano
• 1 1/2 tablespoons olive oil
• 4 boneless skinless chicken breasts, cut in strips
• 1 1/2 cups chicken stock, heated
• 1/4 cup black bean sauce (I prefer black bean) or 1/4 cup soy sauce (I prefer black bean)
• 1 1/2 teaspoons cornstarch
• 2 tablespoons cold water

1. Mix spices, herbs and oil together in small bowl and set aside.
2. Heat heavy fry pan over medium heat. When hot, add spice mixture to pan and cook about a minute.
3. Add chicken strips, salt lightly if desired (doesn't really need salt)and brown 3 minutes over medium heat. Remove chicken from pan and set aside.
4. Pour chicken stock and bean sauce into pan, mix well and cook about 3 minutes.
5. Dissolve corn starch in cold water, stir into sauce and cook 1 or 2 more minutes, stirring constantly.
6. Return chicken to pan, stir and simmer another 3 to 5 minutes.
7. Serve over hot rice.

cayenne pepper, paprika, ground sage, ground ginger, fresh ground black pepper, thyme, oregano, olive oil, chicken breasts, chicken stock, black bean sauce, cornstarch, cold water

Taken from www.food.com/recipe/louisiana-chicken-strips-267447 (may not work)