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4
as a main courseEasy
By Irene Kuo
Published 1977
This is a darkly glazed dish of succulent chicken and crisp vegetables, with a hearty taste of garlic and black beans with rice and a vegetable such as Stir-fried Green Peas or Lima Beans.
Put the cut-up chicken on your working platter with the onions, peppers, ginger, black beans, and garlic, all in separate piles. Mix the seasonings; dissolve the cornstarch in a separate bowl; have the sesame oil nearby. All this may be done hours ahead of time. Cover and refrigerate the chicken and vegetables. Bring to room temperature before stir-frying.
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