Asparagus Chicken with Black Bean Sauce
Browse the recipe Asparagus Chicken with Black Bean Sauce
Asparagus Chicken with Black Bean Sauce
YIELD Makes 3 to 4 servings
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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-size pieces |
| 1 | tablespoon fermented, salted black beans* |
| 1 | teaspoon minced fresh ginger |
| 1 | clove garlic, minced |
| 1/2 | cup chicken broth |
| 1 | tablespoon oyster sauce |
| 1 | medium yellow onion |
| 3 | tablespoons vegetable oil, divided |
| 1 | pound fresh asparagus spears, trimmed and diagonally cut into 1-inch pieces |
| 2 | tablespoons water |
| Fresh cilantro leaves for garnish | |
PREPARATION:
- For marinade, combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
- Place black beans in sieve; rinse under cold running water. Finely chop beans. Combine with ginger and garlic; set aside.
- Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in small bowl; mix well. Set aside.
- Peel onion; cut into eight wedges. Separate wedges; set aside.
- Heat 2 tablespoons 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 tablespoon vegetable oil in wok. Add onion and asparagus; stir-fry 30 seconds.
- Add water; cover. Cook, stirring occasionally, 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 constantly. Garnish, if desired.
This recipe appears in:
Chinese