This is one of my regular during the week go to recipes. It's easy and quick to make and it scratches my "Chinese food" itch while sparing the excess calories and sodium. This will make about 4 servings.
1# boneless, skinless chicken breast - 1" cubes
1 T sesame oil
1 T soy sauce
1 T rice wine vinegar
2 clove garlic minced
1 T fresh ginger, minced
Fresh ground pepper to taste
Combine the above ingrediants and let marinate for at least 30 minutes
1 large onion - 1"dice
6 oz fresh mushrooms - sliced
2 carrots - peeled and sliced on angle
2 celery stalks - sliced on angle
1 # broccoli - florrets left whole and stens sliced on angle
2 cloves garlic - minced
1 T fresh ginger - minced
1 thai red chili pepper - sliced (thin red pepper, very hot)
1 T black bean paste
Heat wok. Hit with cooking spray. Add chicken chunks with slotted spoon in a single layer on bottom of wok, reserve marinade. Allow to sear for 1 minute and then begin to stir fry. Cook chicken until browned well, remove from wok and keep warm.
Add sesame oil to wok. Add onion, cook 1 minute, add celery, carrot & mushrooms. Keep the heat high and stir fry for 2 minutes. Add garlic, ginger, and pepper and cook 1 minute. Add broccoli florettes and stems, fry 2 minutes. Add chicken back to wok with black bean paste and reserved marinade. Stir fry until all is incorperated.
Serve over brown rice.