Black Bean Chicken

• 1/3 cup fermented Chinese black beans
• 2 tablespoons peanut oil
• 2 cups chopped onion
• 1 garlic clove, minced
• 2/3 cup fat-free, less-sodium chicken broth
• 1/3 cup low-sodium soy sauce
• 1 teaspoon sugar
• 4 cups broccoli florets
• 1 pound boneless, skinless chicken breast, sliced into 1/4-inch strips
• 1 tablespoon cornstarch
• 1 tablespoon dry sherry

1. Place beans in a bowl, and cover with warm water. Cover and let stand 30 minutes. Drain and rinse with cold water; drain well.
2. Heat oil in a large nonstick skillet or wok over medium-high heat. Add onion and garlic; saute 30 seconds. Add beans; saute 10 seconds. Stir in the broth, soy sauce, and sugar; bring to a boil. Add broccoli and chicken; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until the chicken is done, stirring occasionally.
3. Combine cornstarch and sherry, stirring well with a whisk. Add cornstarch mixture to chicken mixture, and bring to a boil. Cook mixture 1 minute, stirring constantly.

fermented chinese black beans, peanut oil, onion, garlic, chicken broth, soy sauce, sugar, broccoli florets, chicken, cornstarch, sherry

Taken from www.myrecipes.com/recipe/black-bean-chicken (may not work)