1 pound boneless, skinless chicken breast, cut in small pieces
1 medium onion, diced
1 cup broccoli, see notes
1 tablespoon sugar
2 teaspoons cornstarch
1 tablespoon ginger , minced
1/4 cup chicken stock
1 tablespoon black bean sauce
1 tablespoon soy sauce

Cut chicken into small pieces, and cut up veggies (I've used snow peas, broccoli, onion, carrot, etc). Some veggies take longer to cook, so cut those into smaller pieces.

In a small bowl, add black bean sauce, soy sauce, sugar and cornstarch. Mix well and set aside.

In a wok or large sauce pan, add 1 tablespoon cooking oil and then add ginger (I use bottled), stir fry 10 seconds or until fragrant. Add chicken breast pieces and cook until done (about 5-7 minutes). After chicken is cooked, remove from pan and add another 1 tablespoon oil. Add veggies and cook until crisp-tender (a couple of minutes). Add chicken back, then add the black bean sauce mixture and stir fry until everything is hot and coated with the sauce. Serve over rice.

Stacy's Notes - we had a black bean sauce dish at Mr Chen's that I really enjoyed, so I looked online to find one similar. I found one that looked easy, at (of all places), YouTube. I followed the recipe, making a few adjustments. I have not used broccoli, since Tim is not fond of it. I use onion, sometimes carrot, sugar snap peas or one time I used a bag of stir fry veggies. The first time I made this, I used the amount called for in black bean sauce (and used a no sodium chicken broth, since I had read that black bean sauce was very salty). But Tim wanted more black bean sauce, so the next time, I added more to the mixture, probably close to 2 tablespoons, and maybe a bit less soy sauce. I use bottled ginger and serve over rice with either egg rolls or potstickers. Good!