Grilled Chicken Breast With Chinese Black Bean Sauce

Course : Grilling
Serves: 4
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4 medium boneless chicken breast -- skin removed
3 tablespoons olive oil
1 teaspoon salt and freshly ground pepper
1 teaspoon grated lemon zest
2 teaspoons minced garlic
1 1/2 tablespoons minced peeled ginger
1 teaspoon serrano chile -- seeded minced
2 tablespoons fermented black beans -- rinsed
1 tablespoon dry sherry
1 tablespoon oyster sauce
3/4 cup defatted chicken stock
1 teaspoon sugar -- or to taste
1 teaspoon cornstarch diluted in 2 tablespoons water
1 tablespoon finely chopped cilantro
4 medium baby bok choy -- split and grilled
1 medium finely diced red and yellow bell peppers

Preparation / Directions:

Brush the chicken breasts with 1 tablespoon olive oil and season lightly with salt, pepper and lemon zest. Set aside. Heat the remaining 2 tablespoons of oil in a sauté‚ pan and sauté‚ the garlic, ginger and chile until fragrant but not browned. Add the black beans and the sherry and cook for a minute or two. Add the oyster sauce, stock and sugar and bring to a boil. Stir in the cornstarch mixture and simmer a minute or two until lightly thickened. Remove from heat, stir in cilantro and keep warm. Grill or broil the chicken until just done. Arrange on warm plates with grilled or steamed baby bok choy and black bean sauce spooned around. Sprinkle diced sweet peppers over all.

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