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Asparagus Chicken with Black Bean Sauce
Asparagus Chicken with Black Bean Sauce
Yield: Makes 3 to 4 servings
Ingredients:
5teaspoons cornstarch, divided
4teaspoons soy sauce, divided
1tablespoon dry sherry
1teaspoon sesame oil
3boneless skinless chicken breasts, cut into bite-size pieces
1tablespoon fermented, salted black beans*
1teaspoon minced fresh ginger
1clove garlic, minced
1/2cup chicken broth
1tablespoon oyster sauce
1medium yellow onion
3tablespoons vegetable oil, divided
1pound fresh asparagus spears, trimmed and diagonally cut into 1-inch pieces
2tablespoons water
Fresh cilantro leaves for garnish
Preparation:
1.For marinade, combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.2.Place black beans in sieve; rinse under cold running water. Finely chop beans. Combine with ginger and garlic; set aside.3.Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in small bowl; mix well. Set aside.4.Peel onion; cut into eight wedges. Separate wedges; set aside.5.Heat 2 tablespoons vegetable oil in wok or large skillet over high heat. Add chicken; stir-fry until cooked through, about 3 minutes. Remove from wok; set aside.6.Heat remaining 1 tablespoon vegetable oil in wok. Add onion and asparagus; stir-fry 30 seconds.7.Add water; cover. Cook, stirring occasionally, until asparagus is crisp-tender, about 2 minutes. Return chicken to wok.8.Stir chicken broth mixture; add to wok with black bean mixture. Cook until sauce boils and thickens, stirring constantly. Garnish, if desired.
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