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1
SOAK THE BLACK BEANS IN WATER for 15 minutes.
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2
Drain and discard water.
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3
Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
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4
Immediately drain and plunge into ice water to chill.
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5
Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside.
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6
In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat.
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7
Add broth, garlic and ginger and bring almost to a boil.
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8
Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes.
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9
Remove from heat and let the contents of the pan steep, covered, for 5 minutes.
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10
Remove the chicken breasts to a plate and return the pan to the stove.
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11
Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 13.
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12
Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender.
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13
Running the blender on medium, slowly add both oils.
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14
When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate.
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15
Slice the chicken diagonally across the grain into thin strips.
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16
Fan chicken breasts around the snow peas.
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17
Arrange vegetables around the chicken and sprinkle with cilantro.
