Asparagus Chicken With Black Bean Sauce

Course : Chicken
Serves: 4
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5 teaspoons cornstarch -- divided
4 teaspoons soy sauce -- divided
1 tablespoon dry sherry
1 teaspoon sesame oil
3 medium chicken breasts -- cut into bite size
1 tablespoon fermented -- salted black beans
1 teaspoon minced ginger
1 clove garlic -- minced
1/2 cup chicken broth
1 tablespoon oyster sauce
1 medium yellow onion
3 tablespoons vegetable oil -- divided
1 bunch fresh asparagus -- cut in pieces
2 tablespoons water
1 bunch cilantro for garnish

Preparation / Directions:

1. Combine 2 tsp cornstarch, 2 tsp soy sauce, sherry and sesame oil in bowl, mix well. Add chicken, stir to coat well. Let stand 30 minutes. 2. Place beans in sieve, rinse under cold running water. Finely chop beans. Combine with ginger and garlic. 3. Combine 3 tsp cornstarch, 2 tsp soy sauce, chicken broth and oyster sauce in small bowl, mix well. 4. Peel onion, cut into 8 wedges. Separate wedges, set aside. 5. Heat 2 Tbsp oil in work over high heat. Add chicken mixture, stir-fry until chicken is no longer pink in center, about 3 minutes. Remove from wok, set aside. 6. Heat 1 Tbsp oil in work. 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 work with bean mixture. Cook until sauce boils and thickens, stirring constantly.


Nutritional Information:

520 Calories (kcal); 32g Total Fat; (56% calories from fat); 47g Protein; 8g Carbohydrate; 139mg Cholesterol; 605mg Sodium

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