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Prep/Cook Time: 15 minutes
Servings: 4
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Ingredients
1/2 package PERDUE® Fresh Boneless, Skinless Chicken Thighs
Cut into 1/2 inch cubes
1 1/2 tablespoons peanut oil
2 cloves garlic, chopped
2 tablespoons Chinese black bean and garlic sauce
1 teaspoon fresh ginger, chopped
1/2 teaspoon 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 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon sugar
1 red japaleno chili pepper, seeded and chopped
1 1/2 tablespoons cornstarch, mixed with 2 tablespoons water
1 teaspoon oyster sauce (optional)
1 teaspoon sesame oil
Instructions
- 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.
- Raise heat to high, add asparagus, onion and bell pepper. Toss and stir until coated with oil and sauce, about 1 minute.
- Add chicken and cook, tossing, until opaque and firm, about 3-5 minutes. 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.
- Add cornstarch mixture and oyster sauce, if using. Cook, stirring continuously, until sauce thickens, about 30 seconds to 1 minute.
- Stir in sesame oil. Serve hot.
Note
Recipe courtesy of the National Chicken Council
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