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Chicken with Black Bean Sauce

Randy Mayor; Bob Gager
Yield 4 servings (serving size: about 3 ounces chicken and 1/4 cup sauce)
Look for black bean sauce in the Asian section of the supermarket. Serve with rice stick noodles.

Ingredients

  • 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

Nutrition Information

  • calories 256
  • caloriesfromfat 27 %
  • fat 7.6 g
  • satfat 1.3 g
  • monofat 1.9 g
  • polyfat 3.6 g
  • protein 28.1 g
  • carbohydrate 17.1 g
  • fiber 0.7 g
  • cholesterol 66 mg
  • iron 1.2 mg
  • sodium 476 mg
  • calcium 28 mg

How to Make It

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

  2. Combine orange juice and the next 6 ingredients (through pepper), stirring with a whisk.

  3. 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.