1 ½ Tbsp. fermented black beans,
crushed & soaked in 1 Tbsp. Water
1 tsp. finely minced garlic
3 Tbsp. fresh lemon juice
½ cup chicken broth
2 tsp. sugar
dash cayenne pepper
2 skinned, boneless chicken breasts cut in
½" wide strips
2 Tbsp. dry sherry or saki
2 Tbsp. soy sauce
2 Tbsp. cornstarch
2 Tbsp. peanut or canola oil
Marinate chicken in wine, soy sauce & cornstarch for 20 minutes.
Stir fry them quickly in half the hot peanut oil.
Remove from pan. Add the other tbsp. Oil and the garlic & stir fry for 1 minute,
being careful not to brown it. Add sauce ingredients and bring to boil.
Add chicken and cook over medium heat until thickened.
Sprinkle with ¼ tsp. Sesame oil and serve over rice