I took a recipe for Szechuan-style Tofu from Cooking Light, that we had made once, months before. We decided to make it with chicken instead and whatever vegetables we had on hand (which included several cups of chopped broccoli). The sauce was the only thing that remained the same - a black bean and chili-flavored soy sauce broth. The result? When I heaped all the veggies and chicken into the 12" skillet, they released so much water, that I had to boil it down for longer than I thought. And the chicken became dry and chewy. Definitely edible, but definitely lessons learned. It did make for better left-overs for lunch today.
Sauce
1/2 cup chicken broth
1 Tbsp chili garlic sauce
1 Tbsp soy sauce
1 tsp cornstarch
2 tsp black bean sauce
Combine ingredients in a small bowl. Set aside.
Stir-Fry
~ 1 Tbsp canola oil for sauteing
1 chopped onion
1 garlic clove, diced
1 tsp diced fresh ginger
1.5 pounds boneless, skinless chicken breasts, cut into 1" pieces
~ 2 cups chopped broccoli
1 diced green bell pepper
~ 7 oz sliced mushrooms.
Saute onion, garlic, ginger for 2-3 minutes over med-high heat. Add chicken and stir, cooking on all sides. Add broccoli, cook few minutes. Add pepper and mushrooms, stir and cook. Add sauce mixture and allow to cook 1-2 minutes, until sauce reduces.
Uncooked, a huge volume of meat and veggies
Cooked several minutes -- a lot of water released from the veggies and meat
Ready to serve
Forrest thinks it tastes a little bland.
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