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Asparagus & Chicken in Black Bean Sauce

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

10 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 whole chicken thighs, boneless, skinless
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12 medium asparagus
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3 tablespoons peanut oil
or corn oil
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Marinade
1 tablespoon sherry
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1 teaspoon cornstarch
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2 teaspoons soy sauce, tamari
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1 pinch sugar
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Sauce
2 teaspoons black beans, fermented
*
3 cloves garlic
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½ teaspoon brown sugar
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2 teaspoons soy sauce, dark
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¾ cup chicken broth
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1 x cornstarch
make into paste
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Ingredients

Amount Measure Ingredient Features
2 whole chicken thighs, boneless, skinless
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12 medium asparagus
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45 ml peanut oil
or corn oil
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Marinade
15 ml sherry
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5 ml cornstarch
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1E+1 ml soy sauce, tamari
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1 pinch sugar
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Sauce
1E+1 ml black beans, fermented
*
3 cloves garlic
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2.5 ml brown sugar
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1E+1 ml soy sauce, dark
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177 ml chicken broth
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1 x cornstarch
make into paste
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Directions

Marinating: With sharp paring knife, scrape chicken meat from thigh; 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. Marinate for 15 to 30 minutes.

Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2½ inch sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.

Stir Frying: Add ⅔ of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.

Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 16238% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 272mg 11%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 
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