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Chinese Chicken Stir-Fry with Black Bean Sauce

7
Points® value

Meal Items

uncooked boneless skinless chicken breast

4 oz, (cut into strips)

ginger root

1 tsp(s), (fresh; grated)

broccoli

1 cup(s), (Chinese; coarsely chopped)

uncooked scallions

1 medium, (finely chopped)

black bean sauce

2 tbsp(s)

sesame ginger salad dressing

1 tbsp(s), (or other brand)

fat free chicken broth

¼ cup(s)

cooked long grain brown rice

½ cup(s), (kept hot)

Notes

Coat a wok with cooking spray; heat over high heat. Add chicken and stir-fry for 2 minutes. Add ginger, broccoli, scallion and black bean sauce; stir-fry for 2 minutes. Off heat, spray wok with cooking spray again. Add dressing and broth to wok; bring to a boil. Reduce heat and simmer, stirring occasionally, until chicken is cooked through, about 3 minutes; serve over rice. (INGREDIENT SWAP OPTION: Substitute pepper strips, bok choy or mushrooms for all, or part of, the broccoli.)

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