Chicken and Asparagus with Black Bean Sauce
- Yield: 4 servings
- Prep: 151 mins
- Cook: 15 mins
Ingredients
- 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
Instructions
- 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.
- 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%