P.F. Chang's China Bistro Chicken With Black Bean Sauce Recipe

If you've ever tried this chicken entree at P.F. Chang's you'll know that this recipe tastes just like the original. You can customize the Black Bean Sauce to make it just how you like it.

• Meal Type: Entree
• Ethnicity: Chinese
• Holiday Category: N/A
• Preparation Time: Less than 15 minutes

Ingredients

• 4 whole chicken breasts
• 1 teaspoon fresh minced ginger
• 2 teaspoons fermented black beans
• 3 tablespoons minced scallions (white part only)
• 4 ounces Peking Stir Fry sauce (see recipe below)
• 12 ounce unseasoned chicken stock
• 1/2 teaspoon minced garlic
• 1/2 teaspoon granulated sugar
• Dash of white pepper

Directions

1. Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with one (1) egg, 2 tablespoons canola oil and 1 tablespoon cornstarch.
2. Heat wok until very hot. Add oil, then chicken and cook until opaque all over.
3. Strain and remove excess oil from wok.
4. Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry sauce and add chicken stock. Add sugar, then a dash of white pepper.
5. Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking.
6. Peking Stir Fry Sauce
   1/2 cup water
   2 tablespoons shaohsing wine or sherry
   2 tablespoons mushroom soy sauce
   2 tablespoons oyster sauce
   1 teaspoon granulated sugar
   1 tablespoon cornstarch
7. Mix ingredients together until cornstarch is incorporated. Stir well before using.
8. NOTE: Makes 6 ounces. Can be doubled or quadrupled. Will keep for one month refrigerated. Sauce can be customized with chili paste, ginger, garlic or star anise to suit tastes.
9. Servings: 4