Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, January 23, 2011

Chicken with Black Bean Sauce

Here’s another recipe that I discovered in a Weight Watchers cookbook. I’ve used all the same ingredients, but slightly altered the quantities. This was a winner! My son and I even took the leftovers for lunch the next day. I believe this dish will have a permanent place on our menu rotation. With my change in quantities this makes 5 -6 servings.

Note: Next time I think I will add some red pepper flakes, or some chili garlic sauce to give the dish a little "spicy kick".


3 boneless skinless chicken breasts, cut in half to make less thick, and then cut into thin strips
2 ½ tablespoons corn starch
1 cup chicken broth
4 tablespoons black bean sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 ½ tablespoon minced fresh ginger
4 cloves garlic, minced
½ lb white mushrooms, cleaned and quartered
½ lb fresh snow peas, trimmed
2 carrots, thinly sliced


Combine the chicken with 1 tablespoon of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 ½ tablespoons of cornstarch, broth, black bean sauce, soy sauce and ginger in a small bowl or measuring cup; set aside.

Heat a nonstick wok, or large skillet, over medium heat until a drop of water sizzles. Swirl the oil, then add the chicken. Stir fry until lightly browned, 2 – 3 minutes. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds. Add the mushrooms, snow peas and carrots; stir fry until crisp tender, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is thoroughly cooked.

Serve over white or brown steamed rice.


scott and vikki said...

that looks/sounds so yummy!

Columbo said...

Yummy!!!!!!!!!!!!!! I can verify that.

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