Chicken and Snowpeas in Black Bean Sauce

• 1 lb (.5 kg). boneless,skinless chicken breasts (sliced)
• 1 tbsp (15 ml). vegetable oil
• 3 tbsp (45 ml). Chinese fermented black beans OR
• 1/4 cup (60 ml) Black Bean sauce (store bought)
• 2 cloves garlic, minced
• 1 tbsp (15 ml). minced gingerroot
• 1/4 tsp (1 ml). crushed red pepper flakes
• 2 cups (475 ml) snowpeas, trimmed
• 1/2 cup (125 ml) chicken stock or water
• 2 tbsp (30 ml). soy sauce
• 1 tbsp (15 ml). sherry or red wine vinegar
• 2 tsp (10 ml). granulated sugar
• 1-1/2 tsp (7 ml). cornstarch
• 1 tsp (5 ml). seasame oil (vegetable oil is okay)
• cooked white rice

1. In a large bowl combine stock, soy sauce, sherry, sugar, cornstarch, and sesame oil; set aside.
2. Slice chicken thinly, set aside.
3. In large non-stick skillet heat oil over high heat.
4. Stirfry garlic, ginger, black beans and red pepper flakes for approx.
5. 15 seconds.
6. Add chicken.
7. Stirfry for 2-3 minutes more.
8. Add snowpeas.
9. Stirfry for 2 more minutes.
10. Stir sauce and add to skillet and stirfry over medium heat for 1-2 minutes or until chicken is no longer pink inside.

chicken breasts, vegetable oil, black beans, garlic, gingerroot, red pepper, snowpeas, chicken, soy sauce, sherry, sugar, cornstarch, seasame oil, white rice

Taken from online-cookbook.com/goto/cook/rpage/000E65 (may not work)