4 servings (serving size: about 3 ounces chicken and 1/4 cup sauce)
Randy Mayor; Bob Gager
1 1/2 tablespoons vegetable oil, divided
1 cup fresh orange juice
1/4 cup black bean sauce
1 tablespoon low-sodium soy sauce
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon bottled minced garlic
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/2 cup panko (Japanese) breadcrumbs
How to Make It
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Combine orange juice and the next 6 ingredients (through pepper), stirring with a whisk.
Sprinkle chicken with salt. Dredge chicken in breadcrumbs. Add half of chicken to pan; cook 2 minutes on each side or until done. Repeat the procedure with remaining 1 1/2 teaspoons oil and chicken. Remove from pan. Add orange juice mixture to pan, and bring to a boil. Cook for 1 minute, stirring constantly. Serve the sauce over chicken.