This dish is a perfect balance of textures and flavors, combining the earthy crunch of fresh asparagus with the silkiness of tender chicken breast. The sauce, enriched with fermented black beans and garlic, adds a deep, savory umami note that coats every bite. It&# 226;ÂÂs quick to prepare, making it an ideal weeknight dinner or a light side dish for a larger feast. The addition of water chestnuts and bamboo shoots provides extra crunch, while the light cornstarch slurry creates a glossy finish without heaviness. Serve it steaming hot over a bowl of jasmine rice to soak up the delicious juices. ItâÂÂs a healthy, low-fat option that doesnâÂÂt compromise on bold, home-style Chinese flavors.
Chinese Chicken With Asparagus
Description
This dish is a perfect balance of textures and flavors, combining the earthy crunch of fresh asparagus with the silkiness of tender chicken breast. The sauce, enriched with fermented black beans and garlic, adds a deep, savory umami note that coats every bite. It&# 226;ÂÂs quick to prepare, making it an ideal weeknight dinner or a light side dish for a larger feast. The addition of water chestnuts and bamboo shoots provides extra crunch, while the light cornstarch slurry creates a glossy finish without heaviness. Serve it steaming hot over a bowl of jasmine rice to soak up the delicious juices. ItâÂÂs a healthy, low-fat option that doesnâÂÂt compromise on bold, home-style Chinese flavors.Ingredients
Directions
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Trim the woody ends from the asparagus and cut the stalks into 1-inch pieces, keeping the tips intact. Thinly slice the water chestnuts.
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Soak the dried Chinese mushrooms in hot water for 20 minutes until soft. Drain, remove the tough stems, and slice the caps into thin strips.
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Bone the chicken breast. Remove the tenderloin if present and set aside. Cut the remaining breast meat into three long strips, then slice crosswise into 1/2-inch wide strips.
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Mince the garlic cloves. Rinse the fermented black beans briefly and chop them coarsely. Mix the chopped beans with the minced garlic.
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In a small bowl, whisk together the cornstarch, 2 teaspoons of water, sugar, and pepper to create a slurry. Set aside.
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Heat a wok or large skillet over high heat until smoking. Add the peanut oil and swirl to coat.
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Add the garlic and black bean mixture to the hot oil. Stir-fry for 30 seconds until fragrant and pungent.
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Add the asparagus, water chestnuts, bamboo shoots, and sliced mushrooms to the wok. Stir-fry for 1 minute.
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Pour in the chicken broth, cover the wok, and steam-cook the vegetables for 3 minutes until the asparagus is bright green and tender-crisp.
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Remove the vegetable mixture from the wok, leaving about 2 tablespoons of liquid in the bottom. Set the vegetables aside.
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Increase heat to high. Add the sliced chicken strips to the remaining liquid in the wok. Stir-fry, pushing the chicken around to prevent sticking.
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Add the Chinese rice wine and 1/2 teaspoon of salt. Continue to stir-fry until the chicken turns white and is cooked through, about 2-3 minutes.
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Return the cooked vegetables to the wok. Toss everything together to combine and heat through.
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Give the cornstarch slurry a quick stir and pour it into the wok. Toss continuously for about 30 seconds until the sauce thickens and glossy, coating all ingredients.
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Serve immediately over hot steamed rice.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 61.9kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.4g2%
- Cholesterol 31.9mg11%
- Sodium 27.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 11.6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
