Chicken And Asparagus In Black Bean Sauce
Category: Poultry
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Serves/Makes: 6
Ready in: < 30 minutes
- 2 pounds boneless, skinless chicken breast, cut into 2\" pieces
- coarse salt
- white pepper
- 3 tablespoons dark soy sauce, divided
- 2 tablespoons vegetable oil, more as needed
- 1 teaspoon dry, salted black beans, rinsed briefly, then mashed
- 2 slices fresh ginger
- 3 cloves garlic, coarsely chopped
- 1/2 yellow onion, sliced
- 1 pinch black pepper
- 1 pinch brown sugar
- 1/2 cup fresh mushrooms, sliced
- 1 pound fresh asparagus, trimmed, cut into 2\" pieces
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 cup chicken broth
***Cornstarch slurry***
- 1 tablespoon cornstarch, dissolved in
- 2 tablespoons chicken broth
Place chicken in non-reactive bowl and season to taste with salt, white pepper and 1 tablespoon dark soy sauce. Stir to coat evenly and set aside. Heat wok or large pot over high heat. Add vegetable oil and heat to just smoking. Add chicken and cook, turning only after first side browns. Toss to brown evenly, about 3 minutes. Push chicken to the sides of wok and add black bean paste, ginger, garlic and onion. Sprinkle with a little salt, black pepper and brown sugar. Brown well, adding more oil if necessary. Add mushrooms and combine with chicken. Add asparagus, remaining soy sauces and oyster sauce. Stir to combine. Add chicken stock and bring to a boil. Add cornstarch slurry and stir until slightly thickened. Check sauce for seasonings and serve at once.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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