Ingredients:
6 ounces boneless skinless chicken breasts
2 teaspoons cornstarch
1/4 teaspoon pepper
3 green onions, with tops
1 medium carrots
2 tablespoons black bean garlic sauce
2 teaspoons garlic, finely chopped
1 teaspoon gingerroot, finely chopped
1 teaspoon sugar
10 ounces broccoli, cut into small pieces
1/4 cup fat-free chicken broth
Directions:
Cut chicken into strips.
Toss chicken, cornstarch, salt and pepper in medium glass bowl.
Cover and refrigerate 20 minutes.
Cut green onions and carrots into thin slices.
Mix black bean sauce, garlic, gingerroot, and sugar together.
Spray a 12-inch skillet with nonstick cooking spray.
Heat until spray bubbles, add chicken and cook until chicken turns white.
Remove chicken from the skillet.
Reheat skillet and add chicken broth.
Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 37 min.