Chicken with Black Bean Sauce

I've heard of black bean sauce but have never tried it. Black bean sauce - found a lot in Chinese food - is made from Chinese black beans, which are fermented and seasoned with salt and spices. It's surprisingly good. Salty though so don't add any salt to the recipe until you taste it. I could only find the black bean sauce with garlic - which you can't go wrong with garlic right?

It's a Weight Watchers Take-Out Tonight recipe.  And it is definitely better than take out.

Chicken with Black Bean Sauce
Recipe from WW Take Out Tonight
Points - 5
Calories 223
Servings 4 (1 cup each)

1 lb skinless, boneless chicken breasts, cut into strips
2 T cornstarch
1/2 c low-sodium chicken broth
2 T black bean sauce
1 T low sodium soy sauce
1 T sugar
1 T dark sesame oil
1 T minced fresh ginger
3 cloves garlic, minced
1/4 lb white mushrooms
1/4 lb fresh snow peas, trimmed and halved
1 carrot, thinly sliced

JW Note - I cut the snow peas and the carrot both on the bias. It's got a nicer look to it. If you care about that stuff.

Combine the chicken with 1 T cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 T cornstarch, the broth, black bean sauce, soy sauce, and sugar in a small bowl; set aside.

Heat a nonstick skillet of medium-high heat until a drop of water sizzles.  Swirl in the sesame 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 mushrooms, snow peas and carrots; stir fry until crisp-tender, about 3 minutes. Add the broth mixture boils and thickens, and the chicken is just cooked through 1-2 minutes.