Chicken with black bean sauce
dark sesame oil
uncooked boneless skinless chicken breast
1 pound(s), cut on diagonal into strips
1 Tbsp, fresh, peeled, grated
1 pound(s), (1 bunch), trimmed and cut into 2-inch lengths
black bean sauce
- 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