Asparagus Chicken With Black Bean Sauce

Total Time
45mins
Prep 35 mins
Cook 10 mins

This is a very tasty family favourite that I've slightly modified from the original which came from a great cookbook called Thai Cooking & More. NOTE: Just so there's no confusion - this recipe uses a prepared Chinese Black Bean Sauce - NOT your regular black beans. This can be found with the ethnic foods at your local grocer - usually where you find soy sauce etc. This is also where you'll find the hot chili paste - my preference is Sombel Oelek NOTE#2 - prep time includes 30 minute marinating time

Ingredients Nutrition

Directions

  1. For marinade: Combine 2 tsp cornstarch, 2 tsp soy sauce, sherry and sesame oil in a large bowl; mix well. Add chicken'; stir to coat well. Let stand 30 minutes.
  2. Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
  3. Conbine remaining 3 tsp cornstarch, remaining 2 tsp soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.
  4. Peel onion, cut into 8 wedges. Seperate wedges; set aside.
  5. Heat 2 Tbsp vegetable oil in wok or large skillet over high heat. Add chicken; stir-fry until cooked through, about 3 minutes. Remove from wok; set aside.
  6. Heat remaining 1 Tbsp vegetable oil in wok. Add onion and asparagus; stir-fry 30 seconds.
  7. Add water; cover. Cover, stirring occassionaly, until asparagus is crisp-tender, about 2 minutes. return chicken to wok.
  8. Stir chicken broth mixture; add to wok with black bean mixture. Cook until sauce boils and thickens, stirring occassionally.
  9. Serve over or with rice.