Serves 2–4

This recipe produces a tender chicken lightly glazed with savory bean sauce. For added protein, try stirring in cashews or peanuts before serving.

2 large boneless, skinless chicken breasts (12–14 ounces)

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon soy sauce

2½ green onions, thinly sliced on the diagonal

½ cup chicken stock or broth

1 tablespoon dark soy sauce

1 tablespoon bean sauce

2 tablespoons brown sugar

1 clove garlic, chopped

2 tablespoons oil for stir-frying

1 teaspoon cornstarch mixed with 4 teaspoons water

• Wash the chicken breasts, pat dry, and dice.

• Mix together the rice wine, soy sauce, and half of a green onion. Marinate the chicken for 1 hour.

• In a small bowl, combine the chicken stock, dark soy sauce, bean sauce, brown sugar, and garlic. Set aside.

• Add oil to a preheated wok or skillet. When oil is hot, add the chicken and stir-fry until it is nearly cooked through. Remove from the wok and set aside.

• Add the sauce into the wok. Add the cornstarch-and-water mixture in the middle, stirring vigorously to thicken. Add the chicken, mixing in and letting the sauce reduce until it is a glaze. Stir in the 2 sliced green onions.