Asparagus & Chicken in Black Bean Sauce
Submitted by hildi
Tender chicken and crisp asparagus stir-fried in a savory black bean sauce with garlic and ginger. Classic Chinese restaurant favorite that’s faster to make at home than ordering takeout.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThis stir-fry brings together springtime asparagus and tender chicken in a rich, savory black bean sauce.
Fermented black beans create deep umami flavor that’s impossible to replicate with other ingredients. Garlic and ginger add aromatic punch while the asparagus provides fresh crunch.
Have everything prepped before you heat the wok. The actual cooking takes just minutes over high heat.
Stir-Fry Tips
- Slice chicken against the grain for maximum tenderness
- Marinate chicken briefly in cornstarch and soy for velvety texture
- Cut asparagus on the diagonal for more surface area and elegant presentation
- Rinse and mash fermented black beans before adding to release their flavor
- Add a splash of water if sauce gets too thick during cooking
Ingredients
Directions
Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.
Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2½ inch sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.
Stir Frying: Add ⅔ of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.
Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.
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