Recipes

Prep/Cook Time: 15 Minutes
Servings: 4
Average Rating:

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1/2	package PERDUE® Fresh Boneless, Skinless Chicken Thighs, Freezer Ready Pouches®, for Clubs PERDUE® Fresh Boneless, Skinless Chicken Thighs, Freezer Ready Pouches®, for Clubs (34722)
	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

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. 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.
4. Add cornstarch mixture and oyster sauce, if using. Cook, stirring continuously, until sauce thickens, about 30 seconds to 1 minute.
5. Stir in sesame oil. Serve hot.

Note