Asparagus Chicken with Tausi
Ingredients:
- 5 tsp cornstarch, divided
- 4 tsp soy sauce
- 1 tbsp white wine (optional)
- 1 tsp sesame oil
- 3 pcs boneless and skinless chicken breast, cut into bite-sized pcs
- 1 tbsp Jolly Salted Black Beans 180g
- 1 tsp fresh ginger
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1 tbsp Good Life Oyster Sauce
- 1 pc med-sized onion, cut into 8 wedges
- 3 tbsp canola oil
- 2 cans Jolly Asparagus Cuts 425g
- 2 tbsp water
- Cilantro for garnish
Procedure:
- Combine 2 tbsp cornstarch, 2 tsp soy sauce, white wine and sesame oil in a large bowl; mix well. Add chicken; stir to coat well. Let it stand for 30 minutes
- Place Jolly Salted Black Beans in sieve; rinse under running water. Place in a small bowl and combine with ginger and garlic; set aside.
- Combine remaining 3 tbsp of cornstarch, remaining 2 tsp soy sauce, chicken broth and oyster sauce in a small bowl; set aside
- Heat 2 tbsp of canola oil in a wok over high flame. Add chicken mixture; stir-fry until chicken is no longer pink in the center, about 3 minutes. Remove from wok; set aside
- Heat remaining 1 tbsp of canola oil in the same wok. Add onion and asparagus; stir-fry for 30 seconds.
- Add water; cover. Cook, stirring occasionally, about 1 minute. Return chicken to wok.
- Stir chicken broth mixture; add to wok with bean mixture. Cook until sauce boils and thickens, stirring occasionally.
- To serve, place in a serving plate.