Stir-Fried Chicken and Broccoli with Black Bean Sauce

One of the very best stir-fry dishes I've made--and I've made a lot of them. The sauce is delicious and the combination of ingredients just perfect. I kept the chicken in the pan while doing the vegetables, used three times as much ginger, and added some mushrooms and sambal olek (chile paste). Other than that, followed directions and it was delicious. The portion size given is too small for us, though, and my husband and I ate the whole thing.

This is a very good stir-fry recipe. I found it to be quick and tasty, and a solid one-dish meal that makes three filling servings. I did make a few changes. First, I used a pound of chicken. Second, I added a bit of cornstarch and water mix at the end to thicken up the sauce. I have no idea why CL seems to so rarely thicken their stir-fry sauces. Yes, there is some corn starch in the sauce, but it didn't seem to do a whole lot. I used a 1 TBSP:1 TBSP mix of water and corn starch and added it at the "Bring to a boil" stage right at the end of the cooking. Much better that way IMO.

This recipe was pretty good. I followed the advice of others and doubled the sauce, but both my husband I thought it was too salty. Next time I will make the recipe without doubling the sauce. Overall this is a good recipe that will definitely make it into our rotation. Buying cut broccoli really speeds up the prep making this a nice weeknight meal! Served with boil-in-bag brown rice which cooked in the microwave while the rest stir-fried.

I thought this was slightly better than just a "solid recipe." If only for the fact that it's tasty PLUS quick plus, with the rice, an all-in-one meal! Yum...Made exactly as stated except my BB sauce had garlic too.

I made this recipe for dinner tonight and it was very tasty. I used green beans instead of broccoli and added some minced garlic. Served with brown rice and it made a very fulfilling meal.