Chicken And Asparagus 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.

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.

ASPARAGUS-STUFFED CHICKEN ROLLS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

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.