Chicken with Black Bean Sauce

Quantity
Fresh

Ingredients

Quantity
Dehydrated

Calories

Weight
(ounces)

1-1/2 lbs

Chicken breast, shredded in 1/8” thick or thinner bite size strands

1-1/2cups

600

5.50

4 Tbsp

Vegetable Oil

-

480

2.00

1 Tbsp

Dry Sherry or
Rice Wine

-

-

.50

4-1/2 tsp

Garlic, chopped

-

36

.25

4-1/2 tsp

Black Bean Sauce

-

100

 2.00

2

Green onions*, chopped

-

23

1.00

1 Tbsp

Sugar

-

50

.50

4 Tbsp

Soy sauce

8 carry-out packages

24

2.00

1-1/3 cup

1-1/3 cup

1 cup

Water

-

-

TOTAL

2073

21.65

During the day re-hydrate vegetables and chicken. The first step is to start boiling water for rice (plus an extra cup for this recipe). In a large skillet or pot, heat four tablespoons of vegetable oil. Next add chicken and fry until brown, about 3-5 minutes. Add wine, garlic and black beans and stir-fry one minute. Add soy sauce, sugar, green onion and 1 cup boiling water. Reduce heat to medium. Cover and cook 10 minutes or until only 3 tablespoons of sauce remain. Prepare rice, if possible, simultaneously. Serve Chicken with Black Bean Sauce over rice. This recipe may be a little bit spicy (hot).

*Making Chicken with Black Bean Sauce with fresh green onion will give this dish a more authentic taste. Green onions will keep for a few days in the coolest spot inside your pack.

A carry-out pack of soy sauce is ¼ fluid ounce. This is equal to 1-1/2 teaspoons of soy sauce, therefore two packets equals one tablespoon (3 tsp = 1 Tbsp).