Include in Print View:

Chinese Chicken With Asparagus

Chinese Chicken With Asparagus recipe image
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;€™s 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. It’s a healthy, low-fat option that doesn’t compromise on bold, home-style Chinese flavors.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 61.9
Dietary: Gluten-free, Low-fat
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;€™s 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. It’s a healthy, low-fat option that doesn’t compromise on bold, home-style Chinese flavors.
Ingredients
  • 1 Whole Chicken breast,skinned
Directions
  1. 1
    Trim the woody ends from the asparagus and cut the stalks into 1-inch pieces, keeping the tips intact. Thinly slice the water chestnuts.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Mince the garlic cloves. Rinse the fermented black beans briefly and chop them coarsely. Mix the chopped beans with the minced garlic.
  5. 5
    In a small bowl, whisk together the cornstarch, 2 teaspoons of water, sugar, and pepper to create a slurry. Set aside.
  6. 6
    Heat a wok or large skillet over high heat until smoking. Add the peanut oil and swirl to coat.
  7. 7
    Add the garlic and black bean mixture to the hot oil. Stir-fry for 30 seconds until fragrant and pungent.
  8. 8
    Add the asparagus, water chestnuts, bamboo shoots, and sliced mushrooms to the wok. Stir-fry for 1 minute.
  9. 9
    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.
  10. 10
    Remove the vegetable mixture from the wok, leaving about 2 tablespoons of liquid in the bottom. Set the vegetables aside.
  11. 11
    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.
  12. 12
    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.
  13. 13
    Return the cooked vegetables to the wok. Toss everything together to combine and heat through.
  14. 14
    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.
  15. 15
    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.

Keywords: asparagus, chicken breast, stir fry, black beans, chinese cuisine, water chestnuts, bamboo shoots, garlic, healthy dinner, low fat, quick meal, vegetables, wok cooking, soy sauce, rice wine, umami, crunchy, tender, weeknight, easy recipe
Read it online: https://www.chefs-mate.com/recipe/chinese-chicken-with-asparagus/