Chicken with Black Bean Sauce
- Total Time
The key to success when it comes to cooking in a wok is allowing the wok to preheat enough so that the chicken starts to sear the minute it hits the pan. Just listen for the sizzle.
dark sesame oil4 tsp
uncooked boneless skinless chicken breast1 pound(s), cut on diagonal into strips
table salt½ tsp
ginger root1 Tbsp, fresh, peeled, grated
uncooked asparagus1 pound(s), (1 bunch), trimmed and cut into 2-inch lengths
black bean sauce¼ cup(s)
- Heat wok or large heavy deep nonstick skillet over medium-high heat until hot. Add 2 teaspoons of oil, swirling to coat wok. Sprinkle chicken with salt and add to wok. Stir-fry until cooked through, about 3 minutes. Transfer to plate.
- Wipe out wok. Heat remaining 2 teaspoons oil in wok. Add ginger and stir-fry until fragrant, about 30 seconds. Add asparagus and water and cook, covered, until asparagus are crisp-tender, about 2 minutes.
- Return chicken to wok along with black bean sauce. Stir-fry until chicken is heated through, about 1 minute longer.
- Per serving: 1 1/4 cups