1. For marinade: Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well. 2. Add chicken; stir to coat well. Let stand 30 minutes. 3. Combine black bean sauce, hot chili paste, ginger and garlic; set aside. 4. Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside. 5. Peel onion, cut into 8 wedges. Separate wedges; set aside. 6. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. 7. Add chicken; stir-fry until cooked through, about 3 minutes. Remove chicken from wok; set aside. 8. Heat remaining 1 tablespoon vegetable oil in wok. 9. Add onion and asparagus; stir-fry 30 seconds. 10. Add water and cover. 11. Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes. 12. Return chicken to wok. 13. Stir chicken broth mixture; add to wok with black bean mixture. 14. Cook until sauce boils and thickens, stirring occasionally. 15. Serve over or with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
