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