Stir-Fried Chicken and Broccoli with Black Bean Sauce

Name: Stir-Fried Chicken and Broccoli with Black Bean Sauce
Yield: 4 servings (serving size: about 1 cup stir-fry and 1/2 cup rice)
Ingredients: Chicken:; 1 tablespoon dry sherry; 1/4 teaspoon salt; 3/4 pound skinless, boneless chicken thighs, cut into 1/4-inch-wide strips; Sauce:; 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; Stir-fry:; 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; Remaining Ingredient:; 2 cups hot cooked rice

5 Reviews

ADD YOUR REVIEW

Yield

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

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

Ingredients

Chicken:
1 tablespoon dry sherry
1/4 teaspoon salt
3/4 pound skinless, boneless chicken thighs, cut into 1/4-inch-wide strips
Sauce:
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
Stir-fry:
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
Remaining Ingredient:
2 cups hot cooked rice

How to Make It

Step 1

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

Step 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).

Step 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.

Chef's Notes

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

You May Like

Dinner Tonight recipes

Our Most Popular Chicken Recipe... Ever

How-To Video recipes

How to Slice and Chop Bell Peppers

How-To Video recipes

How to Cook Rice

Ratings & Reviews

EllenDeller's Review

2011-12-09T18:57:37-05:00 8stringfan

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.

8stringfan's Review

2009-11-11T15:11:46-05:00 AmberN

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.

WilkingJA's Review

2009-08-30T01:07:53-04:00 WilkingJA

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.

Lisa77's Review

2008-12-20T21:19:53-05:00 Lisa77

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.

AmberN's Review

2008-11-29T23:39:21-05:00 EllenDeller

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.

Stir-Fried Chicken and Broccoli with Black Bean Sauce

Ingredients