Asparagus Chicken With Black Bean Sauce Recipes

ASPARAGUS CHICKEN WITH BLACK BEAN SAUCE

Steps:

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

CHICKEN AND ASPARAGUS WITH BLACK BEAN SAUCE

Steps:

• In a bowl, combine cornstarch, soy sauce, dry sherry and water. Add chicken and stir to coat, then stir in 1 1/2 tsp of the oil and let stand for 15 minutes to marinate.
• Prepare cooking sauce and set aside. Wash asparagus and break off tough ends; cut in 1/2" slanting slices.
• Heat a wok over high heat. When pan is hot, add 2 tbs of the oil. When oil begins to heat, add black bean w/garlic and ginger; stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.
• Add the remaining 1 tbs oil to pan. When oil is hot, add asaragus and onion and stir-fry for 30 seconds. Add the 2 tbs water, cover and cook stirring occasionally, until crisp-tender (about 2 minutes). Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
• Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
• Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!

TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS

Steps:

• In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
• In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
• In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
• Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
• Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

CREAMY ASPARAGUS CHICKEN

Steps:

• Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
• Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

STIR-FRIED CHICKEN WITH BLACK BEANS

Steps:

• Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.
• Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
• Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you're using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.
• 12 Simple Additions to Stir-Fried Chicken:
• You can throw almost anything you like into a stir-fry, but these are some of my favorites; some require a trip to an Asian market, but many will be in your pantry.
• 1. Add 1 tablespoon or more of bottled hoisin, plum, oyster, or ground bean sauce with the soy sauce.
• 2. Add 1/4 teaspoon or more Vietnamese-style chile paste, chile and black bean paste, or chile-garlic paste with the liquid.
• 3. Add 1 teaspoon dark sesame oil with the soy sauce. A tablespoon or so of toasted sesame seeds is also good, alone or with the oil.
• 4. Toss the chicken chunks with 1 tablespoon curry powder or five-spice powder.
• 5. Toss in 1/2 to 1 cup raw or roasted cashews or peanuts when you return the vegetables to the pan.
• 6. Omit the stock or water and add 1/2 to 1 cup coconut milk along with the soy sauce.
• 7. Add 1 cup chopped fresh tomato when you return the vegetable to the pan.
• 8. Replace half the soy sauce with nam pla (Thai fish sauce) or freshly squeezed lime juice or vinegar.
• 9. Add 1 cup mung bean sprouts when you return the vegetables to the pan.
• 10. Add 1/2 cup chopped shallot with the chicken.
• 11. Use snow peas, mushrooms, or other quick-cooking vegetables, alone or in combination, in addition to or in place of other vegetables.
• 12. Stir in 1/4 cup cooked grains (like barley, wheat berries, buckwheat, or quinoa) when you return the vegetables to the pan.

ASPARAGUS & BLACK BEAN SAUCE STIR FRY

Steps:

• In small bowl mix wine (water) and cornstarch until smooth, set aside. In another bowl mix black bean sauce, garlic and ginger.
• Heat oil in a large pan over medium heat. Add black bean sauce, cook stirring constantly about 1 minute. Add broth and soy sauce stirring about 1 minute.
• Increase heat to medium high. Add asparagus and green onions, cook about 4 minutes till crisp-tender. If needed add additional broth to prevent sticking.
• Remove asparagus. Reduce heat to medium. Add wine, cornstarch mixture stirring until thickens, about 1 to 2 minutes. Pour sauce over asparagus and sprinkle with cashews.

ASPARAGUS CHICKEN WITH BLACK BEAN SAUCE

Steps:

• 1. Marinade:
• 2. Combine sherry, 2 teaspoons soy sauce 2 teaspoons cornstarch sesame oil
• 3. Place in large bowl and mix well.
• 4. Add chicken and stir to coat well. Let stand 30 minutes.
• 5. Place black beans in a sieve and rinse well under cold running water. Coarsely chop beans.
• 6. Combine beans, ginger and garlic and finely chop together.
• 7. Combine chicken broth, remaining 2 teaspoons soy sauce, oyster sauce and the remaining 3 teaspoons cornstarch in a small bowl; mix well and set aside.
• 8. Heat 2 tablespoons oil in wok over high heat. add chicken and stir-fry until chicken turns opaque, about 3 minutes. Remove and set aside.
• 9. Heat remaining tablespoon oil in wok. Add asparagus and onion and stir-fry 30 seconds. Add water; cover and cook until asparagus is tender, about 2 minutes.
• 10. Return chicken to wok. Stir chicken broth mixture and add to wok. Stir until sauce boils and thickens. serve with hot jasmine rice.

CHICKEN IN BLACK BEAN SAUCE

Steps:

• Combine cornstarch, soy, sherry, and 1 teaspoon water in a bowl.
• Stir and coat chicken with this mix, then add 1 1/2 teaspoons oil and marinate for 15 minutes.
• Prepare cooking sauce by mixing 1 tablespoon each soy sauce and cornstarch, 1/2 teaspoon sugar, and 1/2 cup chicken broth or water.
• Set aside.
• Heat wok or frying pan over high heat.
• Add 2 tablespoons oil when pan is hot.
• Add black bean sauce and garlic to hot oil.
• Stir-fry chicken in this mixture until opaque (roughly 3 minutes)- Remove from pan.
• Add 1 tablespoon oil.
• When hot, add and stir-fry peppers and onion for 40 seconds.
• Mix in 1 tablespoon water and cook 1 minute.
• Return chicken to pan and cook, stirring until sauce boils and thickens.