Asparagus Chicken With Black Bean Sauce

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 5  teaspoons cornstarch, divided
• 4  teaspoons soy sauce, divided
• 1  tablespoon dry sherry
• 1  teaspoon  sesame oil
• 3  boneless skinless chicken breasts, cut into bite-sized pieces
• 1  tablespoon  black bean sauce, prepared chinese
• 1  teaspoon  hot chili paste, I prefer Sombel Oelek
• 1  teaspoon fresh ginger, minced
• 1  garlic clove, minced
• 1⁄2 cup chicken broth
• 1  tablespoon oyster sauce
• 1  medium yellow onion
• 3  tablespoons  vegetable oil, divided
• 1  lb fresh asparagus, trimmed and diagonally cut into 1 inch pieces
• 2  tablespoons water

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.