Recipe: Black Bean Garlic Chicken (stir fry, Argo cornstarch recipe)

BLACK BEAN GARLIC CHICKEN

1 pound boneless, skinless chicken breasts, cut into 1/2-inch thick strips
3 tablespoons Argo or Kingsford's Corn Starch, divided use
1/2 cup chicken broth
2 tablespoons black bean sauce
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons Mazola Corn Oil
1 onion, cut into 1/2-inch thick wedges
4 ounces mushrooms, sliced (about 1 1/2 cups)
4 ounces snow peas
1 carrot, peeled and cut into matchsticks
2 cloves garlic, minced
Hot cooked rice

Toss chicken with 2 tablespoons corn starch in a medium bowl to coat lightly; set aside.

Combine chicken broth, black bean sauce, soy sauce, sugar and remaining 1 tablespoon corn starch in a small bowl; set aside.

Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry 3 minutes or until no longer pink.

Add onion, mushrooms, snow peas, carrot and garlic and stir-fry 4 to 6 minutes.

Stir soy sauce mixture until blended, then pour into wok. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

Makes 4 servings
Source: Argo cornstarch