Poulet à l'ail et aux haricots noirs

Ingrédients

• 1 pound (500 g) boneless, skinless chicken breasts, cut into 1/2-inch thick strips
• 3 tablespoons (divided) Argo® Corn Starch
• 1/2 cup chicken broth
• 2 tablespoons black bean sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 tablespoons 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

Préparation

1. 1

   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.