HealthNotes

Chicken and Asparagus with Black Bean Sauce

• From: National Chicken Council

Ingredients

• 1 1/2 Tbs peanut oil

• 2 cloves garlic, chopped

• 2 Tbs Chinese black bean 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 and skinless chicken thighs, cut into 1/2-inch cubes

• 3/4 cup chicken broth

• 1 Tbs soy sauce

• 1/2 tsp sugar

• 1 red jalapeño chili pepper, seeded and chopped

• 1 1/2 Tbs cornstarch, mixed with 2 tablespoons water

• 1 tsp oyster sauce (optional)

• 1 tsp sesame oil

Bring savory Asian flavors to your dinner table with this quick stir-fry.

Directions

• In wok or large, deep sided skillet warm peanut oil over medium-high heat. Add garlic, Chinese black bean garlic 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 additional minute until asparagus is tender but still crunchy.
• Add cornstarch mixture and oyster sauce, if using. Cook, stirring continuously, until sauce thickens for about 30 seconds to 1 minute. Stir in sesame oil; serve hot.