Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

While the chicken marinates, prepare the sauce and chop the vegetables. The rest of this stir-fried chicken dish goes together in minutes.

Recipe by Cooking Light May 2001

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Recipe Summary

Yield:
4 servings (serving size: about 1 cup stir-fry and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare chicken, combine first 3 ingredients in a medium bowl. Cover and marinate in refrigerator 20 minutes.

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  • 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).

  • 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.

Chef's Notes

You can find jarred black bean sauce in the Asian-food sections of grocery stores or in Asian markets.

Nutrition Facts

296 calories; calories from fat 26%; fat 8.5g; saturated fat 1.7g; mono fat 2.6g; poly fat 3.2g; protein 21.1g; carbohydrates 32.6g; fiber 3g; cholesterol 71mg; iron 2.9mg; sodium 571mg; calcium 55mg.
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