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  • Chicken & Asparagus with Black Bean Sauce

  • Wondering what to do with chicken for dinner - yet again? We've got a delicious and fast recipe to kick it up a notch!
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  • Wondering what to do with chicken for dinner - yet again? We've got a delicious and fast recipe to kick it up a notch!
    Serves 4
    1 1/2; tablespoons peanut oil
    2 cloves garlic, chopped
    2 tablespoons Chinese black bean and garlic sauce
    1 teaspoon fresh ginger, chopped
    1/2; teaspoon salt
    ¾ pound asparagus, cut into 1 1/2;-inch pieces
    1/2; yellow onion, thinly sliced
    1/2; red bell pepper, diced
    ¾ pound boneless, skinless chicken thighs, cut into 1/2;-inch cubes
    ¾ cup chicken broth
    1 tablespoon soy sauce
    1/2; teaspoon sugar
    1 red jalapeño chili pepper, seeded and chopped
    1 1/2; tablespoons cornstarch, mixed with 2 tablespoons water
    1 teaspoon oyster sauce (optional)
    1 teaspoon sesame oil
    In wok or large deep-sided skillet, warm peanut oil over medium-high heat. Add garlic, black bean sauce, ginger and salt; toss and stir until fragrant, about 1 minute. Raise heat to high; add asparagus, onion and bell pepper. Toss and stir until coated with oil and sauce, about 1 minute.
    Add chicken and cook, tossing, until opaque and firm, about 3 to 5 minutes. Add chicken broth, soy sauce, sugar and chili pepper; bring mixture to a boil, cover and cook additional minute until asparagus is tender, but still crunchy. Add cornstarch mixture and oyster sauce, if using. Cook, stirring continuously, until sauce thickens, about 30 seconds to 1 minute. Stir in sesame oil. Serve hot.
    Serves 4. Adapted from Asian Flavors by Joyce Jue, Time-Life Books, 1999
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