1 1/2 TBLS peanut oil
2 cloves garlic, chopped
2 TBLS Chinese black bean and garlic sauce
1 tsp fresh ginger, chopped
1/2 tsp salt
3/4 pound asparagus, cut into 1 1/2 inch pieces
1/2 yellow onion, thinly sliced
1/2 red bell pepper, diced
3/4 pound boneless, skinless chicken thighs, cut into ½ cubes
3/4 cup chicken broth
1 TBLS soy sauce
1/2 tsp sugar
1 red japaleno chili pepper seeded and chopped
1 1/2 TBLS cornstarch, mixed with 2 tablespoons water
1 tsp oyster sauce (optional)
1 tsp sesame oil
1. 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.
2. Raise heat to high, add asparagus, onion and bell pepper. Toss and stir until coated with oil and sauce, about 1 minute.
3. Add chicken and cook, tossing, until opaque and firm, about 3 - 5 minutes.
4. 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.
5. Add cornstarch mixture and oyster sauce, if using. Cook, stirring continuously, until sauce thickens, about 30 seconds to 1 minute.
6. Stir in sesame oil.
7. Serve hot.
Yield: makes 4 servings.
Courtesy of National Chicken Council.