Chicken with vigna and black beans

1. Pre-prepare the meat. You do not need to wash it beforehand - first you need to cut it. Cut the breasts lengthwise into several layers about one and a half cm thick . After that, cut the meat into long pieces also one and a half cm wide. Now rinse the meat well, let the water drain. Put the meat in the refrigerator for 20 minutes.
2. Now marinate the meat by mixing all the ingredients for the marinade except the oil. Coat the meat with marinade, then put it in the refrigerator for 1 hour. During this hour, the meat needs to be mixed again with seasonings several times - it is necessary that the entire marinade is absorbed into the meat. Pour in the oil, mix everything again and leave in the refrigerator for another 2 hours.
3. In a wok pan, heat half of the vegetable oil well, put all the meat in it at once and fry for a few minutes, stirring it quickly. Then put the meat in a colander to drain excess fat.
4. Wash and shake off the vegetables from the water. Cut the vigna into pieces 7 cm long, onion 5 cm. Cut the chili pepper into rings a little diagonally.
6. Soak the tangerine peel in water - it should become soft. After that, cut it thinly into strips.
7. Chop the ginger and garlic cloves.
8. Preheat the wok pan by pouring the remaining vegetable oil into it to a very high temperature. Put the whole vigna in it, fry for 3-4 seconds, then discard the beans in a colander.
9. Pour 1.5 tablespoons of vegetable oil into a frying pan, heat, then put garlic, ginger, chili pepper, tangerine peel, black beans into it.
10. Fry everything quickly and pour in the broth. Bring the contents of the pan to a boil.
11. Pour in the wine, both soy sauces, add salt, sugar, white pepper. Stir and bring to a boil again.
12. Dilute the starch with cold water in the proportions of 1:1, then pour it into the boiling broth, stirring.
13. Put the meat in the resulting sauce, fry for a few minutes.
14. Add green onion and vigna, pour in sesame oil, mix everything.

Serve the dish hot, spread out in serving plates.

Bon appetit!