Black Bean Chicken Fettucine

115 gms. chicken cubes
1 tbsp. white wine
1 tbsp. soy sauce
1 tbsp. cornstarch
15 ml. sesame oil
1 tsp. ginger, slivered
2 tbsps. red onions, julienned
50 ml. black bean sauce
30 ml. water
1 tbsp. green onions, julienned
60 gms. tricolore
1 tbsp. butter
150 gms. prepared fetttucine
60 gms. bean sprouts
10 gms. cilantro sprigs
1 tsp. sugar

Mix together soy sauce, white wine and cornstarch. Marinate chicken in mixture. Stir-fry in sesame oil until cooked. Pull away from the head and remove from pan, let sit.

On the same pan, saute ginger (do not brown), add in onions. Add in cooked chicken to saute pan. Deglaze pan with black bean sauce diluted with water.

Add 1 tablespoon sugar, put in green onions and tricolore. Pull away from head and add butter.

Fold in pasta; pull onto plate and top with bean sprouts and cilantro florettes. Place bread on the right side of the plate.