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Asparagus And Chicken In Black Bean Sauce

Make Asparagus And Chicken In Black Bean Sauce at home with Chicken Thighs, Asparagus Spears, Peanut Or Corn Oil Marinade, Dry Sherry, and Cornstarch. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2
• 12
• 3 tbsp
• 1 tbsp
• 1 tsp
• 2 tsp
• 1 pinch
• 2 tsp
• 3 clove
• 1/2 tsp
• 2 tsp
• 3/4 cup

Method (preview)

1. 1

   Slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers.

2. 2

   Marinate for 15 to 30 minutes.

3. 3

   Rinse fermented black beans.

4. 4

   In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.

5. 5

   Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken.

6. 6

   Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.

7. 7

   Reheat wok to high, add remaining oil.

8. 8

   When oil is hot, add black bean sauce.

9. 9

   Stir-fry for 1 minute.

10. 10

    Add asparagus; mix with sauce.

11. 11

    Stir sauce with asparagus.

12. 12

    When sauce boils, add cooked chicken; toss to combine.

13. 13

    Toss ingredients until very little liquid remains and is reduced to glaze.

14. 14

    Dish is ready when asparagus brightens.

15. 15

    If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce.

16. 16

    Serve in individual portions.