So the usual recipe for this kind of dish calls for deep frying the green beans. While that is delicious…it isn’t actually that good for you (and wastes oil in my opinion) so Tokyo Boy tweaked it a little to get a similar deliciousness in the green beans (so they are soft and soak up the black bean sauce) by boiling them first.
This is why I keep Tokyo Boy around. The special ingredients for this one are black bean garlic sauce and cooking sake. The rest most people have lying around (soy sauce, or sherry if you don’t have sake, and white vinegar if you don’t have rice vinegar) Other than that all you need is a bunch of green beans, oil, and some chicken breasts.
For Black Bean Sauce: mix the following in a small bowl
1 tablespoon of sake
2 tablespoons of black bean garlic sauce
1 teaspoon of sugar
1 teaspoon of soy sauce
1/2 teaspoon of rice vinegar
For Chicken: cut two chicken breasts into easily pick-up-able size and mix in a small bowl with:
1 tea spoon of sake
salt and black pepper to taste
For Green Beans:
Boil water in a pot and add 1 tablespoon of oil (canola, vegetable or olive). Add green beans and boil 3-4 min. Drain well in a colander.
Put Everything Together:
Add 1 tablespoon of oil to a saute pan and saute chicken. When chicken is cooked, add green beans. Saute until green beans slightly soften, then add black bean sauce. Mix well. Serve with rice.
What I Should Have Said 