Stir-Fried Chicken and Vegetables with Black Bean Garlic Sauce

1⁄3 cup black bean garlic sauce

2 tablespoons soy sauce

1 ½ pounds boneless skinless chicken thighs, trimmed and sliced ¼-inch thick

1 pound frozen stir-fry vegetable

blend, thawed

6 scallions, whites sliced thin and greens cut into 1-inch pieces, separated

Instructions: Whisk black bean sauce, ¼ cup water and soy sauce together in a bowl. Measure 3 tablespoons sauce mixture into medium bowl, then stir in chicken and let sit for 10 minutes. Set aside remaining sauce mixture.

Heat 1 ½ teaspoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of chicken, breaking up any clumps, and cook until cooked through, 3-5 minutes; transfer to bowl. Repeat with 1 ½ teaspoons oil and remaining chicken.

Heat 2 teaspoons of oil in nowempty skillet over high heat until shimmering. Add stir-fry vegetables and cook for 30 seconds. Stir in 2 tablespoons water then cover skillet, reduce heat to medium and cook until vegetables are tender, 1-3 minutes. Push vegetables to sides of skillet. Add scallion whites and 1 teaspoon oil to center and cook, mashing scallion whites into skillet until fragrant, about 1 minute; stir into vegetables.

Stir chicken and any accumulated juices into skillet with vegetables. Whisk remaining sauce mixture to recombine, then add to skillet and cook, stirring constantly, until sauce is slightly thickened, about 1 minute. Stir in scallion greens and serve.

Makes 4 servings

From “Five-Ingredient Dinners” by America's Test Kitchen