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Asparagus Chicken With Black Bean Sauce

5.0(5)

This is a very tasty family favourite that I've slightly modified from the original which came from a great cookbook called Thai Cooking and More. NOTE #1 Just so there's no confusion, this recipe uses a prepared Chinese Black Bean Sauce, NOT your regular black beans. This can be found with the ethnic foods at your local grocer, usually where you find soy sauce, etc. This is also where you'll find the hot chili paste; my preference is Sombel Oelek NOTE #2 Prep time includes 30 minute marinating time.

by Debi9400·published 2008-05-21

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Chicken

Servings

4 serving(s)

Total time

45 min

prep 35 min

Calories / serving

272 kcal

Ingredients (15)

serves

5 teaspoons cornstarch, dividedcornstarch
4 teaspoons soy sauce, dividedsoy-sauce
1 tablespoon dry sherrysherry
1 teaspoon sesame oilsesame-oil
3 boneless skinless chicken breasts, cut into bite-sized pieceschicken-breast
1 tablespoon black bean sauce, prepared Chineseblack-bean-sauce
1 teaspoon hot chili paste, I prefer Sombel Oelekchili-paste
1 teaspoon fresh ginger, mincedginger
1 garlic clove, mincedgarlic
1/2 cup chicken brothchicken-broth
1 tablespoon oyster sauceoyster-sauce
1 medium yellow oniononion
3 tablespoons vegetable oil, dividedvegetable-oil
1 lb fresh asparagus, trimmed and diagonally cut into 1 inch piecesasparagus
2 tablespoons waterwater

Instructions (15 steps)

01For marinade: Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well.

02Add chicken; stir to coat well. Let stand 30 minutes.

03Combine black bean sauce, hot chili paste, ginger and garlic; set aside.

04Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.

05Peel onion, cut into 8 wedges. Separate wedges; set aside.

06Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.

07Add chicken; stir-fry until cooked through, about 3 minutes. Remove chicken from wok; set aside.

08Heat remaining 1 tablespoon vegetable oil in wok.

09Add onion and asparagus; stir-fry 30 seconds.

10Add water and cover.

11Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes.

12Return chicken to wok.

13Stir chicken broth mixture; add to wok with black bean mixture.

14Cook until sauce boils and thickens, stirring occasionally.

15Serve over or with rice.

Nutrition (per serving)

Calories: 272 kcal
Protein: 25 g
Fat: 13 g
Saturated fat: 2 g
Carbs: 12 g
Fiber: 3 g
Sugar: 4 g
Sodium: 647 mg
Cholesterol: 51 mg

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