Asparagus Chicken with Black Bean Sauce

Marsha Gardner


If you like Chinese food you will love this dish.

★★★★★ 1 vote


dry sherry
4 tsp
soy sauce, divided
5 tsp
cornstarch, divided
1 tsp
sesame oil
boneless, skinless breast halves, cut into bite-size pieces
1 Tbsp
fermented, salted black beans
1 tsp
minced fresh ginger
1/2 c
chicken broth
1 Tbsp
oyster sauce
3 Tbsp
oil, divided
1 lb
fresh asparagus, trimmed and diagonally cut into 1-inch pieces
1 medium
onion , but into 8 wedges and separated
2 Tbsp


2Combine sherry,
2 teaspoons soy sauce
2 teaspoons cornstarch
sesame oil
3Place in large bowl and mix well.
4Add chicken and stir to coat well. Let stand 30 minutes.
5Place black beans in a sieve and rinse well under cold running water. Coarsely chop beans.
6Combine beans, ginger and garlic and finely chop together.
7Combine chicken broth, remaining 2 teaspoons soy sauce, oyster sauce and the remaining 3 teaspoons cornstarch in a small bowl; mix well and set aside.
8Heat 2 tablespoons oil in wok over high heat. add chicken and stir-fry until chicken turns opaque, about 3 minutes. Remove and set aside.
9Heat remaining tablespoon oil in wok. Add asparagus and onion and stir-fry 30 seconds. Add water; cover and cook until asparagus is tender, about 2 minutes.
10Return chicken to wok. Stir chicken broth mixture and add to wok. Stir until sauce boils and thickens. serve with hot jasmine rice.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian