Black Bean Garlic Chicken Stir-Fry with Forest Fruit Glaze

Ingredients

• 450g raw chicken meat, cut into bite-sized pieces
• 200g white mushrooms, sliced
• 2 medium carrots, peeled and julienned
• 1 red bell pepper, sliced into thin strips
• 1 medium yellow squash, sliced into half-moons
• 1 cup romaine lettuce, chopped for serving
• 2 tablespoons Lee Kum Kee black bean garlic sauce
• 1 tablespoon La Vieja Fabrica forest fruit jam
• 1/4 cup 7UP soda
• 2 tablespoons vegetable oil
• Salt and black pepper, to taste

Instructions

1. Prepare all vegetables and chicken as noted in the ingredient list and set aside.
2. Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add chicken pieces, season lightly with salt and black pepper, and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
3. Add the remaining 1 tablespoon of oil to the skillet. Add carrots, red bell pepper, and yellow squash, stir-frying for 3-4 minutes until they start to become tender yet still crisp.
4. Add sliced mushrooms and continue to stir fry for another 2-3 minutes until mushrooms release their moisture and soften.
5. Return the cooked chicken to the skillet with the vegetables. Stir in Lee Kum Kee black bean garlic sauce and mix thoroughly to coat.
6. In a small bowl, combine forest fruit jam and 7UP soda; pour the mixture into the skillet. Stir well and cook for another 2 minutes, letting the sauce reduce slightly to create a glossy glaze.
7. Adjust seasoning with salt and pepper as needed. If desired, add a splash of soy sauce for extra umami or a pinch of cornstarch mixed with water to thicken the sauce.
8. Remove from heat and serve the stir-fry hot over a bed of chopped romaine lettuce to add a fresh, crunchy contrast.
9. Optionally, garnish with a small dollop of truffle spread on each serving for an indulgent aroma and flavor boost.

Chef tips

• Use fresh or packed white mushrooms, cleaning them gently with a damp cloth instead of washing directly under water to keep them firm.
• Slice the chicken uniformly to ensure even cooking and avoid dryness.
• If yellow squash is unavailable, small yellow cucumbers can be added raw on the side as a refreshing salad.
• 7UP soda adds subtle sweetness and acidity — substitute with another lemon-lime soda or a mixture of soda water and a teaspoon of sugar if needed.
• Forest fruit jam enhances the glaze’s complexity; you can substitute with any berry or dark fruit preserves for similar results.
• Don’t overcrowd the pan; stir-fry in batches if necessary to get a nice sear on the chicken and vegetables.
• Serve immediately for best texture; the lettuce base will soften if left waiting.
• Adjust sauce thickness by simmering a little longer or adding a cornstarch slurry if you prefer a thicker coating.
• Optional pantry staples that may help: vegetable oil, salt, black pepper, garlic (optional), soy sauce (optional), cornstarch (optional).
• Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to preserve texture; avoid microwaving which can make the vegetables soggy. It’s not recommended to freeze this dish due to the fresh vegetable and lettuce components.
• Safety note: Ensure raw chicken is cooked to a safe internal temperature of 74°C (165°F) to prevent foodborne illness.