Chicken and Asparagus with Black Bean Sauce
Bring some savory Asian flavors to your dinner table with this quick stir fry.
- 1 1/2 Tbs peanut oil
- 2 cloves garlic, chopped
- 2 Tbs Chinese black bean and garlic sauce
- 1 tsp fresh ginger, chopped
- 1/2 tsp salt
- 3/4 lb asparagus, cut into 1 1/2 inch pieces
- 1/2 yellow onion, thinly sliced
- 1/2 red bell pepper, diced
- 3/4 lb boneless, skinless chicken thighs, cut into 1/2" cubes
- 3/4 cup chicken broth
- 1 Tbs soy sauce
- 1/2 tsp sugar
- 1 red japaleno chili pepper, seeded and chopped
- 1 1/2 Tbs cornstarch, mixed with 2 tablespoons water
- 1 tsp oyster sauce (optional)
- 1 tsp sesame oil
- 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 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.
Recipe courtesy of the National Chicken Council
Calories from Fat 76 (58%)
(13%)Total Fat 9g
(8%)Saturated Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Total Carbohydrate 10g
(9%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.