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1
In a small bowl stir together marinade ingredients.
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2
Add chicken to marinade, turning it to coat.
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3
Marinate chicken at room temperature while preparing vegetables.
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4
Cut onion and bell pepper into 1/4-inch dice.
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5
Trim snow peas and cut crosswise into 1/4-inch slices.
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6
Rinse black beans and mince.
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7
Remove chicken from marinade and pat dry.
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8
Discard marinade.
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9
In a heavy non-stick skillet heat 1/2 tablespoon corn or safflower oil over moderately high heat until hot but not smoking and saute chicken until browned on bottom, about 4 minutes.
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10
Turn chicken over and cook over moderate heat 6 minutes, or until just cooked through.
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11
Transfer chicken to a plate and cool completely.
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12
Recipe may be prepared up to this point 1 day ahead and ingredients chilled separately in sealable plastic bags.
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13
Cut chicken into 1/2-inch cubes.
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14
In a small bowl stir together seasoning liquid ingredients.
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15
Spread rice in a shallow baking pan and separate grains with a fork.
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16
In a deep 12-inch heavy non-stick skillet heat remaining 2 tablespoons corn or safflower oil over moderately high heat until hot but not smoking and stir-fry black beans, garlic, and gingerroot 20 seconds, or until fragrant.
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17
Add onion and bell pepper and stir-fry 2 minutes.
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18
Add snow peas, chicken, and rice and cook, stirring frequently, 2 to 3 minutes, or until heated through.
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19
Stir seasoning liquid and add to fried rice, tossing to coat evenly.
