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Prep Time: Cook Time: Total Time:
Chicken With Asparagus-Ginger and Black Bean Sauce
Sauce:
1 cup chicken stock
1 1/2 tablespoons bottled black bean sauce
2 tablespoons oyster sauce
3 tablespoons dry sherry
1/2 teaspoon sugar
1/4 teaspoon white pepper
2 tablespoons vegetable oil
2 boneless chicken breasts, skinned and cut into 1/2 inch wide strips
1 onion, sliced
1 inch piece fresh ginger, peeled and minced
1 teaspoon minced garlic
1 pound asparagus, trimmed and cut on the diagonal into 1 inch lengths
salt if needed
1 tablespoon cornstarch mixed with 1/4 cup water
Heat a serving platter in a 150 degree oven.
In a small bowl, combine all the ingredients for the sauce, mixing well. Set aside.
Heat a wok or wide saute pan over high heat. Add 1 tablespoon of the oil and continue heating until the oil shimmers.
Add the chicken and stir-fry for about 1 minute. Remove from the pan to a plate.
With the heat still on high, add the remaining 1 tablespoon oil, allow it
to heat, and then add the onion and ginger. Stir-fry until the onion
scarcely browns around the edges, about 1 minute.
Add the garlic and asparagus and give a few stirs. Return the chicken to the pan, tossing with the other ingredients.
Pour in the reserved sauce and bring quickly to a boil. Cover, reduce the heat to medium-low, and cook until aromatic vapors escape, about 1 minute.
Uncover and taste to see if you need to add a touch of salt. Quickly stir the cornstarch mixture, then add to the pan. Bring to a boil and cook until the sauce thickens, about 30 seconds. Remove to the warmed serving platter and serve right away.
Serves 4.
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Chicken With Asparagus-Ginger and Black Bean Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chicken With Asparagus-Ginger and Black Bean Sauce
Sauce:
1 cup chicken stock
1 1/2 tablespoons bottled black bean sauce
2 tablespoons oyster sauce
3 tablespoons dry sherry
1/2 teaspoon sugar
1/4 teaspoon white pepper
2 tablespoons vegetable oil
2 boneless chicken breasts, skinned and cut into 1/2 inch wide strips
1 onion, sliced
1 inch piece fresh ginger, peeled and minced
1 teaspoon minced garlic
1 pound asparagus, trimmed and cut on the diagonal into 1 inch lengths
salt if needed
1 tablespoon cornstarch mixed with 1/4 cup water
Heat a serving platter in a 150 degree oven.
In a small bowl, combine all the ingredients for the sauce, mixing well. Set aside.
Heat a wok or wide saute pan over high heat. Add 1 tablespoon of the oil and continue heating until the oil shimmers.
Add the chicken and stir-fry for about 1 minute. Remove from the pan to a plate.
With the heat still on high, add the remaining 1 tablespoon oil, allow it
to heat, and then add the onion and ginger. Stir-fry until the onion
scarcely browns around the edges, about 1 minute.
Add the garlic and asparagus and give a few stirs. Return the chicken to the pan, tossing with the other ingredients.
Pour in the reserved sauce and bring quickly to a boil. Cover, reduce the heat to medium-low, and cook until aromatic vapors escape, about 1 minute.
Uncover and taste to see if you need to add a touch of salt. Quickly stir the cornstarch mixture, then add to the pan. Bring to a boil and cook until the sauce thickens, about 30 seconds. Remove to the warmed serving platter and serve right away.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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