Asparagus and Chicken Stir-Fried
INGREDIENTS
- 1 pound boned, skinned chicken breast, cut into 1-inch cubes
- 1 ½ pounds asparagus, trimmed and cut diagonally into 2-inch pieces
- 1 ½ tablespoons black bean sauce
- 1 clove garlic, crushed
- 3 tablespoons sesame oil
- 1 ½ teaspoons salt, divided
- 2 teaspoons sugar, divided
- 1-teaspoon soy sauce
- 2 green onions, sliced
- 3/4 cup water, and 1 ½ tablespoons cold water
- 3/4 tablespoon cornstarch
Add green onions, 1 teaspoon each salt, sugar and soy sauce to chicken, and set aside. Mix black bean sauce and garlic.
Heat large frying pan or wok and add 2 tablespoons of oil. Stir-fry chicken 5 minutes. Set aside.
Reheat pan, add remaining oil and black bean mixture. Cook 1 minute. Add asparagus and stir-fry 2 minutes. Add remaining salt, sugar and 3/4 cup water. Cover and cook until asparagus starts to become soft. Add chicken, and bring to a boil. Thicken with a mixture of the cold water and cornstarch and cook 1 more minute. Serve over rice.
Serves 2-4.