Asparagus Chicken With Black Bean Sauce Recipe

Ingredients for Asparagus Chicken With Black Bean Sauce

• 5 teaspoons cornstarch
• 4 teaspoons soy sauce
• Dry Sherry
• 1 teaspoon sesame oil
• Boneless Skinless Chicken Breasts
• 1/2 cup prepared Chinese black bean sauce
• 1-2 teaspoons sambal oelek (or other chili paste, to taste)
• Fresh Ginger
• Garlic Clove
• 1/4 cup chicken broth
• 1 tablespoon oyster sauce
• Yellow Onion
• 3 tablespoons vegetable oil
• Fresh Asparagus
• 2 tablespoons water

How to Make Asparagus Chicken With Black Bean Sauce

1. **Marinate Chicken:** In a large bowl, whisk together 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry, and sesame oil.
2. Add chicken to the bowl and stir to coat completely.
3. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
4. **Prepare Sauce:** In a small bowl, combine black bean sauce, chili paste, ginger, and garlic. Set aside.
5. **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.
6. **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.
7. **Cook Vegetables:** Add the remaining 1 tablespoon vegetable oil to the wok. Add the onion wedges and asparagus. Stir-fry for 30 seconds.
8. Add 2 tablespoons of water, cover, and cook, stirring occasionally, until asparagus is crisp-tender, about 2 minutes.
9. **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.
10. Serve immediately over cooked rice.