Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless chicken breast -- skin removed
   3      tablespoons   olive oil
                        salt and freshly ground pepper
   1      teaspoon      grated lemon zest
   2      teaspoons     minced garlic
   1 1/2  tablespoons   minced peeled ginger
   1      teaspoon      serrano chile -- seeded minced
   2      tablespoons   fermented black beans -- rinsed
   1      tablespoon    dry sherry
   1      tablespoon    oyster sauce
     3/4  cup           defatted chicken stock
   1      teaspoon      sugar -- or to taste
   1      teaspoon      cornstarch diluted in 2 tablespoons water
   1      tablespoon    finely chopped cilantro
                        --garnish--
   4                    baby bok choy -- split and grilled
                        finely diced red and yellow bell peppers

Preparation:

Brush the chicken breasts with 1 tablespoon olive oil and season lightly with salt, pepper and lemon zest. Set aside. Heat the remaining 2 tablespoons of oil in a sauté‚ pan and sauté‚ the garlic, ginger and chile until fragrant but not browned. Add the black beans and the sherry and cook for a minute or two. Add the oyster sauce, stock and sugar and bring to a boil. Stir in the cornstarch mixture and simmer a minute or two until lightly thickened. Remove from heat, stir in cilantro and keep warm. Grill or broil the chicken until just done. Arrange on warm plates with grilled or steamed baby bok choy and black bean sauce spooned around. Sprinkle diced sweet peppers over all.