1 lb. boneless, skinless chicken thighs cut into 1-inch pieces
freshly ground pepper
½ cup all-purpose flour
¼ cup sesame seeds
¼ cup canola oil, divided
½ small onion, minced
2 Tbsp minced ginger
2 garlic cloves
¼ tsp crushed red pepper flakes
1 Tbsp black bean paste
1 cup chicken broth (low sodium)
1 lb. broccoli or gai lan, cut into 1 inch pieces
1 Tbsp oyster sauce
½ tsp Asian sesame oil
In a large bowl, season chicken with pepper, toss with flour to coat thoroughly. Let the chicken stand for a few minutes until the flour gets soggy. Toss chicken with 2 Tbsp of oil, then coat the chicken with the sesame seeds.
In a large non-stick skillet, heat 1 Tbsp of oil. Add the chicken in an even layer and cook over high heat, undisturbed, until browned , about 3 minutes. Turn chicken and brown on second side until fully cooked, about 2 minutes. Transfer the chicken to a baking sheet while you prepare the sauce.
Heat remaining oil in the skillet and stir cook the onion, ginger, garlic and chili flakes over a medium-high heat until fragrant, about 2 minutes. Do not let the garlic burn. Add the black bean paste and the chicken broth; increase the heat to high and boil until liquid is reduced by half, about 4 minutes.
Add the broccoli, cover and cook until bright green and crisp-tender, about 2 minutes. Stir in the oyster sauce and remove from heat. Gently stir in the chicken and the sesame oil. Serve with steamed rice.
Black bean paste, or sauce, is prepared from fermented beans (usually soy beans) and garlic. Spicy black bean paste gets some heat from the addition of chili paste. Look for jars of this at any Chinese grocery store.