Ingredients
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5 teaspoons cornstarch, divided
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4 teaspoons soy sauce, divided
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1 tablespoon dry sherry
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1 teaspoon sesame oil
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3 boneless skinless chicken breasts, cut into bite-sized pieces
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1 tablespoon black bean sauce, prepared Chinese
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1 teaspoon hot chili paste, I prefer Sombel Oelek
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1 teaspoon fresh ginger, minced
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1/2 cup chicken broth
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1 tablespoon oyster sauce
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1 medium yellow onion
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3 tablespoons vegetable oil, divided
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1 lb fresh asparagus, trimmed and diagonally cut into 1 inch pieces
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2 tablespoons water
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1 garlic clove, minced
Instructions
- For marinade: Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well.
- Add chicken; stir to coat well. Let stand 30 minutes.
- Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
- Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.
- Peel onion, cut into 8 wedges. Separate wedges; set aside.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
- Add chicken; stir-fry until cooked through, about 3 minutes. Remove chicken from wok; set aside.
- Heat remaining 1 tablespoon vegetable oil in wok.
- Add onion and asparagus; stir-fry 30 seconds.
- Add water and cover.
- Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes.
- Return chicken to wok.
- Stir chicken broth mixture; add to wok with black bean mixture.
- Cook until sauce boils and thickens, stirring occasionally.
- Serve over or with rice.