Back to Categories
Poultry
Chicken

Lynn's Cutup Breast Asparagus With black Bean Sauce

 5 tsp cornstarch, divided
 4 tsp soy sauce, divided
 1 Tbsp dry sherry
 1 tsp sesame oil
 3 chicken breasts, cut into bite size
 1 Tbsp fermented, salted black beans
 1 tsp minced ginger
 1 clove garlic, minced
 1/2 cup chicken broth
 1 Tbsp oyster sauce
 1 med yellow onion
 3 Tbsp vegetable oil, divided
450g fresh asparagus, 2.5cm pieces
2 Tbsp water
 Coriander for garnish

1. Combine 2 tsp cornstarch, 2 tsp soy sauce, sherry and sesame oil in bowl, mix well. Add chicken, stir to coat well. Let stand 30 minutes.
2. Place beans in sieve, rinse under cold running water. Finely chop beans. Combine with ginger and garlic.
3. Combine 3 tsp cornstarch, 2 tsp soy sauce, chicken broth and oyster sauce in small bowl, mix well.
4. Peel onion, cut into 8 wedges. Separate wedges, set aside.
5. Heat 2 Tbsp oil in work over high heat. Add chicken mixture, stir-fry until chicken is no longer pink in center, about 3 minutes. Remove from wok, set aside.
6. Heat 1 Tbsp oil in work. Add onion and asparagus, stir-fry 30 seconds.
7. Add water, cover. Cook, stirring occasionally, until asparagus is crisp tender, about 2minutes. Return chicken to wok.
8. Stir chicken broth mixture, add to work with bean mixture. Cook until sauce boils and thickens, stirring constantly. Serves 4

Your vision will become clear only when you look into your heart. Who looks outside, dreams. Who looks inside, awakens.

The lives of the best of us are spent in choosing between evils.

- Junius