Chicken and Asparagus with Black Bean Sauce

National Chicken Council
  • Yield: 4 servings
  • Prep: 151 mins
  • Cook: 15 mins


1 1/2teaspoons peanut oil
2cloves garlic, chopped
2tablespoons Chinese black bean and garlic sauce
1teaspoon fresh ginger, chopped
1/2teaspoon salt
3/4pound asparagus, cut into 1 1/2 inch pieces
1/2-- yellow onion, thinly sliced
1/2-- red bell pepper, dice
3/4pound boneless, skinless chicken thighs, cut into ½” cubes
3/4cup chicken broth
1tablespoon soy sauce
1/2teaspoon sugar
1-- red japaleno chili pepper, seeded and chopped
1 1/2tablespoons cornstarch, mixed with 2 tablespoons water
1teaspoon oyster sauce (optional)
1teaspoon sesame oil


  1. 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.
  2. Add chicken and cook, tossing, until opaque and firm, about 3 – 5 minutes. Add chicken broth, soy sauce, sugar and chili; 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. 

Adapted from Asian Flavors by Joyce Jue, Time-Life Books, 1999.

Nutritional Info *per serving

  • Calories 90
  • Glycemic Load .36
  • Fat 4g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 870mg
  • Potassium 340mg
  • Carbohydrate 11g
  • Fiber 3g
  • Sugars 4g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 50%
  • Calcium 4%
  • Iron 15%