Ingredients

• Cooking Sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon crushed dried red pepper
• 2 tablespoons soy sauce
• 2 1/2 tablespoons white wine vinegar
• 1/2 cup chicken broth


• Marinade
• 2 teaspoons cornstarch
• 2 teaspoons dry sherry
• 2 teaspoons oil (peanut oil, canola oil or other light oil)
• 1/4 teaspoon ground black pepper


• Stir-Fry
• 1 1/2 to 1 3/4 lbs. chicken breast, cut into 3/4-inch cubes
• 2 to 3 tablespoons light oil
• 1 tablespoon minced garlic
• 2 teaspoons minced fresh ginger root
• 2 tablespoons canned black beans, drained and patted dry
• 1 green bell pepper, seeded and cut into 1-inch squares
• 1 carrot, thinly sliced
• 1 8-oz. can bamboo shoots, drained

Directions

In a small mixing bowl, whisk together all Cooking Sauce ingrediants and set aside.

In a medium mixing bowl, whisk together Marinade ingredients. Add cubed chicken and stir to coat all pieces. Set aside.

Heat a large skillet or wok over medium-high heat, then add the 2 tablespoons of oil. Allow oil to get hot (but not smoke), then add chicken mixture. Stir-fry for 2 minutes. If needed, add the additional 1 tablespoon of oil, then add garlic, ginger and black beans. Continue to stir-fry until chicken has lightly browned (about 2 more minutes). Add bell pepper, carrot and bamboo shoots and stir-fry for 2 more minutes.

Stir Cooking Sauce, then add to all ingredients in skillet and stir gently to combine. Continue to heat, stirring gently, until sauce boils and thickens. Serve alone or over rice.