Stir-Fried Chicken and Broccoli with Black Bean Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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While the chicken marinates, prepare the sauce and chop the vegetables. The rest of this stir-fried chicken dish goes together in minutes. Ingredients:
1 tablespoon dry sherry |
1/4 teaspoon salt |
3/4 pound skinless, boneless chicken thighs, cut into 1/4-inch-wide strips |
2 teaspoons cornstarch |
2 tablespoons water |
1/3 cup fat-free, less-sodium chicken broth |
2 tablespoons dry sherry |
2 tablespoons low-sodium soy sauce |
1 tablespoon black bean sauce |
1 teaspoon dark sesame oil |
1 tablespoon vegetable oil |
3 cups broccoli florets |
1 cup red bell pepper strips |
1 1/2 teaspoons finely chopped peeled fresh ginger |
3 tablespoons fat-free, less-sodium chicken broth |
2 cups hot cooked rice |
Directions:
1. To prepare chicken, combine first 3 ingredients in a medium bowl. Cover and marinate in refrigerator 20 minutes.
2. To prepare the sauce, combine cornstarch and water in a medium bowl. Stir in 1/3 cup broth and next 4 ingredients (1/3 cup broth through sesame oil).
3. To prepare stir-fry, heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 3 minutes or until chicken loses its pink color. Remove from pan. Add broccoli, bell pepper, and ginger; stir-fry 30 seconds. Stir in 3 tablespoons broth, and stir-fry 2 minutes. Stir sauce with a whisk until blended; add sauce and chicken mixture to pan. Bring to a boil; cook 2 minutes or until vegetables are crisp-tender and chicken is done. Serve over rice.
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