Asparagus Chicken With Black Bean Sauce

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 teaspoons cornstarch, divided
• 4 teaspoons soy sauce, divided
• 1 tablespoon dry sherry
• 1 teaspoon sesame oil
• 3 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon black bean sauce, prepared chinese
• 1 teaspoon hot chili paste, i prefer sombel oelek
• 1 teaspoon fresh ginger, minced
• 1 garlic clove, minced
• 1/2 cup chicken broth
• 1 tablespoon oyster sauce
• 1 medium yellow onion
• 3 tablespoons vegetable oil, divided
• 1 lb fresh asparagus, trimmed and diagonally cut into 1 inch pieces
• 2 tablespoons water

Recipe

• 1 for marinade: combine 2 tsp cornstarch, 2 tsp soy sauce, sherry and sesame oil in a large bowl; mix well. add chicken'; stir to coat well. let stand 30 minutes.
• 2 combine black bean sauce, hot chili paste, ginger and garlic; set aside.
• 3 conbine remaining 3 tsp cornstarch, remaining 2 tsp soy sauce, chicken broth and oyster sauce in a small bowl; mix well. set aside.
• 4 peel onion, cut into 8 wedges. seperate wedges; set aside.
• 5 heat 2 tbsp 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 tbsp vegetable oil in wok. add onion and asparagus; stir-fry 30 seconds.
• 7 add water; cover. cover, stirring occassionaly, 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 occassionally.
• 9 serve over or with rice.