Ginger and Black Bean Chicken

Serves: 6
Cooking Time: 50 min

Ingredients

• 6 boneless skinless chicken breasts, 6 oz each
• 2 tablespoon vegetable oil
• 1 teaspoon garlic, chopped
• 1/2 tablespoon fresh ginger, chopped
• 14 oz Manischewitz® Reduced-Sodium Chicken Broth (1 can)
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• Salt, to taste
• Cayenne pepper, to taste

Preparation:

1. In a large skillet sear chicken breasts in oil on both sides; remove from skillet and finish cooking in a 325° oven for 20 minutes or until internal temperature reaches 165° to 170°.
2. Using same skillet, sauté garlic and ginger for 2 to 3 minutes.
3. Add Manischewitz® Reduced-Sodium Chicken Broth and black beans; simmer 5 to 7 minutes.
4. Mix soy sauce, sesame oil and corn starch together; add to broth mixture; simmer an additional 1 to 2 minutes.
5. Place mixture in food processor and pulse 2 to 3 times (to break up beans). Note: can mash by hand.
6. Slice chicken breasts and arrange on serving platter. Top with black bean sauce.
7. Serve with rice if desired.