Chicken Fried Rice with Fermented Black Beans

1. 1

   In a small bowl stir together marinade ingredients.

2. 2

   Add chicken to marinade, turning it to coat.

3. 3

   Marinate chicken at room temperature while preparing vegetables.

4. 4

   Cut onion and bell pepper into 1/4-inch dice.

5. 5

   Trim snow peas and cut crosswise into 1/4-inch slices.

6. 6

   Rinse black beans and mince.

7. 7

   Remove chicken from marinade and pat dry.

8. 8

   Discard marinade.

9. 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.

10. 10

    Turn chicken over and cook over moderate heat 6 minutes, or until just cooked through.

11. 11

    Transfer chicken to a plate and cool completely.

12. 12

    Recipe may be prepared up to this point 1 day ahead and ingredients chilled separately in sealable plastic bags.

13. 13

    Cut chicken into 1/2-inch cubes.

14. 14

    In a small bowl stir together seasoning liquid ingredients.

15. 15

    Spread rice in a shallow baking pan and separate grains with a fork.

16. 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.

17. 17

    Add onion and bell pepper and stir-fry 2 minutes.

18. 18

    Add snow peas, chicken, and rice and cook, stirring frequently, 2 to 3 minutes, or until heated through.

19. 19

    Stir seasoning liquid and add to fried rice, tossing to coat evenly.

* Per serving · 4 servings · Values may vary.