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.