Chinese Black Bean Chicken

🥘 Ingredients

• black beans
  15 oz
• button mushrooms
  2 c
• chicken breasts
  2 pieces
• chinese 5 spice
  1 tsp
• garlic
  3 cloves
• ginger
  1 piece
• olive oil
  3 tbsp
• scallions
  2 stalks
• soy sauce
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  1 c
• water chestnuts
  8 oz
• white wine vinegar
  1 tbsp

🍳 Cookware

• medium pot
• large pan

1. 1

   chicken breasts button mushrooms scallions ginger garlic black beans water chestnuts soy sauce veggie stock concentrate white wine vinegar chinese 5 spice olive oil water

   chicken breasts: 2 pieces, button mushrooms: 2 c, scallions: 2 stalks, ginger: 1 piece, garlic: 3 cloves, black beans: 15 oz, water chestnuts: 8 oz, soy sauce: 2 tbsp, veggie stock concentrate: 1 unit, white wine vinegar: 1 tbsp, chinese 5 spice: 1 tsp, olive oil: 3 tbsp, water: 1 c
2. 

   2

   Wash and dry all produce. Mince garlic and grate ginger. Thinly slice scallions, separating whites and greens. Quarter button mushrooms. Drain black beans (reserve liquid) and drain water chestnuts.
3. 

   3

   Heat 1 tsp olive oil in a medium pot over medium heat. Add garlic, ginger, and ½ tsp chinese 5 spice. Cook, stirring frequently, ⏱️ 1 minutes . Add reserved black bean liquid and half the black beans. Stir in soy sauce, veggie stock concentrate, and 1 cup water. Bring to a boil, then reduce heat and simmer ⏱️ 15 minutes , stirring occasionally, until slightly thickened.
4. 4

   Thinly slice chicken breasts. Season with salt, pepper, and remaining ½ tsp chinese 5 spice. Heat 1 tsp olive oil in a large pan over medium-high heat. Add chicken and cook, tossing, ⏱️ 5 minutes , until cooked through. Transfer to a plate and set aside.
5. 

   5

   Add white wine vinegar to the same pan over medium-high heat. Deglaze by scraping up browned bits. Reduce liquid by half ⏱️ 1 minutes , then pour into the pot with the black bean mixture.
6. 

   6

   Heat remaining 1 tsp olive oil in the same pan over medium-high heat. Add button mushrooms and scallion whites. Cook, tossing, ⏱️ 5 minutes , until golden brown. Stir in water chestnuts and cook ⏱️ 2 minutes more. Season with salt and pepper.
7. 7

   Add remaining black beans, black bean sauce, and cooked chicken to the pan. Stir to combine and heat through ⏱️ 1 minutes . Taste and adjust seasoning with salt and pepper.
8. 8

   Serve divided between bowls and garnish with reserved scallion greens. Enjoy!