Asparagus Chicken With Black Bean Sauce
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 24.64 ml cornstarch, divided
- 19.71 ml soy sauce, divided
- 14.79 ml dry sherry
- 4.92 ml sesame oil
- 3 boneless skinless chicken breasts, cut into bite-sized pieces
- 14.79 ml black bean sauce, prepared chinese
- 4.92 ml hot chili paste, I prefer Sombel Oelek
- 4.92 ml fresh ginger, minced
- 1 garlic clove, minced
- 118.29 ml chicken broth
- 14.79 ml oyster sauce
- 1 medium yellow onion
- 44.37 ml vegetable oil, divided
- 453.59 g fresh asparagus, trimmed and diagonally cut into 1 inch pieces
- 29.58 ml water
directions
- 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.
- Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
- Conbine remaining 3 tsp cornstarch, remaining 2 tsp soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.
- Peel onion, cut into 8 wedges. Seperate wedges; set aside.
- 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.
- Heat remaining 1 Tbsp vegetable oil in wok. Add onion and asparagus; stir-fry 30 seconds.
- Add water; cover. Cover, stirring occassionaly, until asparagus is crisp-tender, about 2 minutes. return chicken to wok.
- Stir chicken broth mixture; add to wok with black bean mixture. Cook until sauce boils and thickens, stirring occassionally.
- Serve over or with rice.
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