Asparagus Chicken With Black Bean Sauce - cooking recipe

Ingredients

5 teaspoons cornstarch, divided
4 teaspoons soy sauce, divided
1 tablespoon dry sherry
1 teaspoon sesame oil
3 boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon black bean sauce, prepared Chinese
1 teaspoon hot chili paste, I prefer Sombel Oelek
1 teaspoon fresh ginger, minced
1 garlic clove, minced
1/2 cup chicken broth
1 tablespoon oyster sauce
1 medium yellow onion
3 tablespoons vegetable oil, divided
1 lb fresh asparagus, trimmed and diagonally cut into 1 inch pieces
2 tablespoons water

Preparation

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.