Chicken with Black Bean Sauce

1 pound of skinless boneless chicken breasts, cut into thin strips
2 Tablespoons of corn flour
1/2 cup chicken broth
2 Tablespoons black bean sauce
1 Tablespoon gluten-free soy sauce
1 Tablespoon Truvia
1 Tablespoon Asian (dark) sesame oil
1 Tablespoon, minced peeled fresh ginger
3 garlic cloves, minced
3-4 celery stalks, chopped
1/2 cup frozen peas
1 carrot, thinly sliced

I used Truvia instead of sugar; i used celery instead of mushrooms (1/4 pound of mushrooms); I used frozen peas instead of snow peas (1/4 pound fresh). feel free to use these if you'd rather. These are what is in the original recipe.

Serve with Brown rice for a healthy grain and fibre! Or with some rice noodles or other gluten-free friendly noodles (or with whatever you'd like to use).

1. Combine the chicken with 1T of the corn flour in a medium bowl; toss well to coat and set aside. Combine the remaining 1T corn flour, the broth, black bean sauce, soy sauce, and sugar in small bowl; set aside
2. Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the chicken. Stir-fry until lightly browned, 2-3 minutes. Add the ginger and garlic; stir-fry until fragrant, about 30 seconds. Add the celery, peas and carrots; stir-fry until crisp-tender, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is just cooked through 1-2 minutes.

Serving Size: 4 - 1 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user JENNIAUN.