Stir-Fried Chicken and Broccoli with Black Bean Sauce

This is way too entirely yummy to be considered semi-healthy! Another one of those recipes I received from my friend Christy! We had this for dinner tonight and my kids went crazy eating it! They absolutely loved it.

Stir-Fried Chicken and Broccoli with Black Bean Sauce

Chicken:

1 Tablespoon Dry Sherry

1/4 teaspoon Salt

3/4 LB Chicken Breasts or Thighs, cut into 1/4 inch wide strips

Sauce:

2 Teaspoons cornstarch

2 Tablespoons Water

1/3 cup Fat-Free Chicken Broth

2 Tablespoons Dry Sherry

2 Tablespoons Soy Sauce

1 Tablespoon Black Bean Sauce (Actually I use several Tablespoons up to 4)

1 Teaspoon Sesame Oil (Up to 3 Teaspoons, really good flavor!)

Add a pinch or 2 of cayenne red pepper for more zing

Stir-Fry:

1 Tablespoon Peanut or Canola Oil

3 Cups Broccoli Florets

1 Cup Red Bell Pepper Strips

1 1/2 Teaspoons finely chopped peeled ginger (up to 3 teaspoons)

3 Tablespoons Fat-Free Chicken Broth

(You can also just use your favorite bag of stir-fry vegetables. I also like to add almonds and/or cashews right before serving.)

Other:

2 cups hot cooked rice.

1. Combine first 3 ingredients in a medium bowl. Cover and marinate in fridge for 20 minutes.

2. To Prepare sauce, combine cornstarch and water in medium bowl. Stir in 1/3 cup broth through sesame oil.

3. To prepare stir-fry, heat oil in large nonstick skillet (or wok) over medium-high heat. Add chicken mixture, stir-fry for 3 minutes or until chicken loses it's pink color. Remoive from pan. Add veggies, stir fry 30 seconds. Stir in 3 Tablespoons Broth and stir-fry another 2 minutes. Stire sauce with a whisk until blended; add sauce and chicken to pan. Bring to a boil, cook 2 minutes or until veggies are crisp-tender and chicken is done. Serve over rice.

Makes 4 servings: 1 cup stir-fry and 1/2 cup rice

296 calories, 8.5g fat, 3g fiber