Stir-Fried Chicken And Broccoli With Black Bean Sauce

• 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

1. To prepare chicken, combine first 3 ingredients in a medium bowl. Cover and marinate in refrigerator 20 minutes.
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).
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.
4. You can find jarred black bean sauce in the Asian-food sections of grocery stores or in Asian markets.

chicken, sherry, salt, skinless, cornstarch, water, chicken broth, sherry, soy sauce, black bean sauce, dark sesame oil, vegetable oil, broccoli florets, red bell pepper, fresh ginger, chicken broth, remaining, rice

Taken from www.myrecipes.com/recipe/stir-fried-chicken-broccoli-with-black-bean-sauce (may not work)