STREAMING NOW: Jamie's Super Food

Asparagus Chicken With Black Bean Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a very tasty family favourite that I've slightly modified from the original which came from a great cookbook called Thai Cooking & More. NOTE: Just so there's no confusion - this recipe uses a prepared Chinese Black Bean Sauce - NOT your regular black beans. This can be found with the ethnic foods at your local grocer - usually where you find soy sauce etc. This is also where you'll find the hot chili paste - my preference is Sombel Oelek NOTE#2 - prep time includes 30 minute marinating time”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For marinade: Combine 2 tsp cornstarch, 2 tsp soy sauce, sherry and sesame oil in a large bowl; mix well. Add chicken'; stir to coat well. Let stand 30 minutes.
  2. Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
  3. Conbine remaining 3 tsp cornstarch, remaining 2 tsp soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.
  4. Peel onion, cut into 8 wedges. Seperate wedges; set aside.
  5. Heat 2 Tbsp vegetable oil in wok or large skillet over high heat. Add chicken; stir-fry until cooked through, about 3 minutes. Remove from wok; set aside.
  6. Heat remaining 1 Tbsp vegetable oil in wok. Add onion and asparagus; stir-fry 30 seconds.
  7. Add water; cover. Cover, stirring occassionaly, until asparagus is crisp-tender, about 2 minutes. return chicken to wok.
  8. Stir chicken broth mixture; add to wok with black bean mixture. Cook until sauce boils and thickens, stirring occassionally.
  9. Serve over or with rice.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: