Instructions: 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 saute pan and saute 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. Fan and arrange on warm plates with grilled or steamed baby bok choy and black bean sauce spooned around. Sprinkle diced sweet peppers over all.

This recipe yields 4 servings.

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