Asparagus Chicken with Black Bean Sauce

Marsha Gardner


If you like Chinese food you will love this dish.


★★★★★ 1 vote



  • 1
    dry sherry
  • 4 tsp
    soy sauce, divided
  • 5 tsp
    cornstarch, divided
  • 1 tsp
    sesame oil
  • 3
    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

How to Make Asparagus Chicken with Black Bean Sauce


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

Printable Recipe Card

About Asparagus Chicken with Black Bean Sauce

Course/Dish: Chicken
Regional Style: Asian

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