Chicken with Black Bean Sauce

Total Time
19 min
11 min
8 min
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 oil

4 tsp

uncooked boneless skinless chicken breast

1 pound(s), cut on diagonal into strips

table salt

½ tsp

ginger root

1 Tbsp, fresh, peeled, grated

uncooked asparagus

1 pound(s), (1 bunch), trimmed and cut into 2-inch lengths


3 Tbsp

black bean sauce

¼ cup(s)


  1. 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.
  2. 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.
  3. Return chicken to wok along with black bean sauce. Stir-fry until chicken is heated through, about 1 minute longer.
  4. Per serving: 1 1/4 cups

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