Ingredients for Asparagus Chicken With Black Bean Sauce
- 5 teaspoons cornstarch
- 4 teaspoons soy sauce
- 1 teaspoon dry sherry
- 1 teaspoon sesame oil
- 1 lb boneless skinless chicken breasts
- 3 tablespoons black bean sauce
- 1/2 teaspoon hot chili paste
- 1 1/2 teaspoons grated fresh ginger
- 1 garlic clove, minced
- 1/4 cup chicken broth
- 2 tablespoons oyster sauce
- 1 medium yellow onion
- 3 tablespoons vegetable oil
- 1 lb fresh asparagus
- 2 tablespoons water
- cooked rice
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How to Make Asparagus Chicken With Black Bean Sauce
- **Marinate Chicken:** In a large bowl, whisk together 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry, and sesame oil.
- Add chicken to the bowl and stir to coat completely.
- Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
- **Prepare Sauce:** In a small bowl, combine black bean sauce, chili paste, ginger, and garlic. Set aside.
- **Make the Thickening:** In another small bowl, whisk together the remaining 3 teaspoons cornstarch and the remaining 2 teaspoons soy sauce, chicken broth, and oyster sauce. Set aside.
- **Stir-fry Chicken:** Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through, about 3-5 minutes. Remove chicken from wok and set aside.
- **Cook Vegetables:** Add the remaining 1 tablespoon vegetable oil to the wok. Add the onion wedges and asparagus. Stir-fry for 30 seconds.
- Add 2 tablespoons of water, cover, and cook, stirring occasionally, until asparagus is crisp-tender, about 2 minutes.
- **Combine and Simmer:** Return the chicken to the wok. Add the prepared chicken broth mixture and the black bean sauce mixture. Bring to a boil, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
14g
Fat
9g
Carbs
4g
