Chicken And Asparagus With Spicy Black Bean Sauce
By á-170456
Ingredients
- 1 1/2 tablespoons peanut oil
- 2 garlic cloves chopped
- 2 tablespoons Chinese preserved black beans rinsed with
- cold water and drained
- 1 teaspoon chopped peeled fresh ginger
- 1/2 teaspoon salt
- 3/4 pound asparagus trimmed, and cut on
- the diagonal into 1 1/2" pieces
- 1/2 yellow onion thinly sliced
- 1/2 red bell pepper cut 1/2" cubes
- 3/4 pound boneless skinless chicken thighs cut 1/2" cubes
- 3/4 cup chicken broth
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 large red jalapeño chili seeded, chopped
- 1 1/2 tablespoons cornstarch mixed with
- 2 tablespoons water
- 1 teaspoon oyster sauce (optional)
- 1 teaspoon Asian sesame oil
Details
Servings 4
Preparation
Step 1
Heat a wok over medium-high heat. Add the oil, garlic, black beans, ginger and salt, and toss and stir until fragrant, about 1 minute. Raise the heat to high, add the asparagus, onion and bell pepper, and toss and stir until coated with oil and seared, about 1 minute.
Add the chicken and toss and stir until opaque and firm, about 2 minutes. Add the broth, soy sauce, sugar and chili, bring to a boil, cover, and cook until the asparagus is tender but still crunchy, about 1 minute more. Add the cornstarch mixture and oyster sauce, if using, and cook, stirring continuously, until the sauce thickens, about 30 seconds. Stir in the sesame oil and serve hot.
This recipe yields 4 servings.
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