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 Asparagus Chicken with Black Bean Sauce

Course/Dish: Chicken
Regional Style: Asian