Asparagus Chicken W/Black Bean Sauce

Makes 3 to 4 servings.

5 tsp cornstarch, divided
4 tsp soy sauce, divided
1 tsp sesame oil
3 boneless skinless chicken breast halves, cut into bite-sized pieces
1 Tbsp minced fresh ginger
1 clove garlic, minced
1/2 c chicken broth
1 Tbsp oyster sauce
1 medium-size yellow onion
3 Tbsp vegetable oil, divided
1 lb fresh asparagus spears, trimmed and diagonally cut into 1 inch pieces
2 Tbsp water


1. Combine 2 tsp cornstarch, 2 tsp soy sauce, and sesame oil in large bowl; mix well.  Add chicken; stir to coat well.  Let stand 30 minutes.

2. Place beans in sieve; rinse under cold running water.  Finely chop beans.  Combine with ginger and garlic; set aside.

3. Combine remaining 3 tsp cornstarch, remaining 2 tsp soy sauce, chicken broth and oyster sauce in small bowl; mix well.  Set aside.

4. Peel onion; cut into eight wedges.  Separate wedges; set aside.

5. Heat 2 Tbsp vegetable in wok or large skillet over high heat.  Add chicken mixture; stir-fry until chicken is no longer pink in center, about 3 minutes.  Remove from wok; set aside.

6. Heat remaining 1 Tbsp vegetable oil in wok.  Add onion and asparagus; stir-fry 30 seconds.

7. Add water, cover.  Cook, stirring occasionally, until asparagus is crisp-tender, about 2 minutes.  Return chicken to wok.

8. Stir chicken broth mixture; add to wok with bean mixture.  Cook until sauce boils and thickens, stirring constantly.