Yummy Recipe

I got a new Weight Watchers cookbook for Christmas called Take Out Tonight. I made spicy orange beef with vegetables earlier in the week (it was tasty) and then I made chicken with black bean sauce for dinner last night. Hubby and I really enjoyed it. It tasted like something from a chinese restaurant. We had it with rice.

Chicken with Black Bean Sauce
1 pound skinless, boneless chicken breast, cut into strips
2 tablespoons cornstarch
1/2 cup low sodium chicken broth
2 tablespoons black bean sauce
1 tablespoon reduced sodium soy sauce
1 tablespoon sugar
1 tablespoon dark sesame oil
1 tablespoon minced peeled fresh ginger (I left this out because we don't like ginger.)
3 garlic cloves, minced
1/4 pound white mushrooms, quartered
1/4 pound snow peas, trimmed and halved lengthwise
1 carrot, thinly sliced

Combine chicken and 1 tablespoon cornstarch in a medium bowl, tossing well to coat. Set aside.

Combine remaining 1 tablespoon cornstarch with broth, black bean sauce, soy sauce and sugar in a small bowl, stirring well to combine. Set aside.

Heat a large skillet or wok over medium heat. Add oil to pan and then carefully add the chicken. Stir-fry until lightly browned, 2-3 minutes. Add the ginger and garlic; stir-fry 30 seconds. Add the mushrooms, snow peas and carrots; stir-fry until crisp-tender, about 4 minutes. Add the broth mixture and cook, stirring constantly, until mixture boils and sauce thickens, about 2 minutes.