Chicken And Asparagus With Black Bean Sauce Recipes

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CHICKEN WITH BLACK BEAN SAUCE



Chicken with Black Bean Sauce image

Categories     Wok     Chicken     Onion     Stir-Fry     Quick & Easy     Low Cal     Bell Pepper     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoons teriyaki sauce
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
Pepper
1 tablespoon vegetable oil
1 red bell pepper, chopped
1 large onion, chopped
2 tablespoons purchased oriental black bean sauce
Steamed rice

Steps:

  • Combine teriyaki sauce and garlic in medium bowl. Add chicken and season generously with pepper. Refrigerate 30 minutes.
  • Heat oil in wok or heavy large skillet over high heat. Add bell pepper and onion and cook until onion is almost tender, stirring constantly, about 4 minutes. Add chicken with marinade and black bean sauce. Stir until chicken is cooked through, about 4 minutes. Serve over steamed rice.

CHICKEN IN GARLIC AND BLACK BEAN SAUCE



Chicken in Garlic and Black Bean Sauce image

This classic Chinese stir-fry dish is not only delicious, but also very simple to make. Chicken is stir-fried with onions, peppers, and bean sprouts, then served in a garlic and black bean sauce.

Provided by tonytsang

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 6

Number Of Ingredients 18

1 tablespoon cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 ½ teaspoons white sugar
1 teaspoon salt
6 skinless, boneless chicken breast halves, sliced
1 cup bean sprouts
¼ cup water
2 teaspoons oyster sauce
1 teaspoon white sugar
1 tablespoon vegetable oil
3 tablespoons black bean sauce with garlic
1 tablespoon chopped garlic
1 onion, finely sliced
½ teaspoon salt
½ bell pepper, chopped
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl. Stir in soy sauce, sugar, and 1 teaspoon salt. Add chicken; toss to combine. Let stand to marinate, about 20 minutes.
  • Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain.
  • Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl.
  • Heat vegetable oil in a skillet over high heat. Add black bean sauce and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion and 1/2 teaspoon salt; cook and stir until soft, 3 to 4 minutes. Add marinated chicken; stir-fry until opaque and cooked through, 3 to 4 minutes. Stir in oyster sauce mixture; cook until heated through, 1 to 2 minutes. Cover and simmer until flavors blend, about 3 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.2 g, Cholesterol 58.5 mg, Fat 5 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 3.3 g

BLACK BEAN ASPARAGUS SALAD



Black Bean Asparagus Salad image

Do you like asparagus, but want something beyond plain, steamed asparagus? Try this refreshing new salad idea from Laurie Jackson of Falcon, Colorado. The black beans, red pepper, cilantro and cumin give it a Southwest twist. Laurie likes to serve this salad with chicken or cheese enchiladas, as well as take it to potlucks.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, cut into 1/2-inch pieces
1 tablespoon finely chopped onion
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper

Steps:

  • Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain. , In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SAUCY CHICKEN AND ASPARAGUS



Saucy Chicken and Asparagus image

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese

Steps:

  • If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.

TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS



Turmeric-Black Pepper Chicken With Asparagus image

In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities. Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.

Provided by Ali Slagle

Categories     dinner, quick, weekday, poultry, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons honey
3/4 teaspoon black pepper, plus more to taste
Kosher salt
2 tablespoons all-purpose flour
1 1/2 teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces asparagus, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)

Steps:

  • In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
  • In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
  • In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
  • Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
  • Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

ASPARAGUS CHICKEN WITH BLACK BEAN SAUCE



Asparagus Chicken With Black Bean Sauce image

This is a very tasty family favourite that I've slightly modified from the original which came from a great cookbook called Thai Cooking and More. NOTE #1 Just so there's no confusion, this recipe uses a prepared Chinese Black Bean Sauce, NOT your regular black beans. This can be found with the ethnic foods at your local grocer, usually where you find soy sauce, etc. This is also where you'll find the hot chili paste; my preference is Sombel Oelek NOTE #2 Prep time includes 30 minute marinating time.

Provided by Debi9400

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

5 teaspoons cornstarch, divided
4 teaspoons soy sauce, divided
1 tablespoon dry sherry
1 teaspoon sesame oil
3 boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon black bean sauce, prepared Chinese
1 teaspoon hot chili paste, I prefer Sombel Oelek
1 teaspoon fresh ginger, minced
1 garlic clove, minced
1/2 cup chicken broth
1 tablespoon oyster sauce
1 medium yellow onion
3 tablespoons vegetable oil, divided
1 lb fresh asparagus, trimmed and diagonally cut into 1 inch pieces
2 tablespoons water

Steps:

  • For marinade: Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well.
  • Add chicken; stir to coat well. Let stand 30 minutes.
  • Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
  • Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.
  • Peel onion, cut into 8 wedges. Separate wedges; set aside.
  • Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
  • Add chicken; stir-fry until cooked through, about 3 minutes. Remove chicken from wok; set aside.
  • Heat remaining 1 tablespoon vegetable oil in wok.
  • Add onion and asparagus; stir-fry 30 seconds.
  • Add water and cover.
  • Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes.
  • Return chicken to wok.
  • Stir chicken broth mixture; add to wok with black bean mixture.
  • Cook until sauce boils and thickens, stirring occasionally.
  • Serve over or with rice.

CHICKEN AND ASPARAGUS WITH BLACK BEAN SAUCE



Chicken and Asparagus With Black Bean Sauce image

Another recipe from Sunset's Chinese Cookbook. A lovely combo of flavors. Over the years we have changed the recipe to suit our tastes. Love it, love it, love it! Oh, by the way, you can also make this using beef or shrimp.

Provided by tootsie in Pacific

Categories     Poultry

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 18

1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons dry sherry
1 teaspoon water
1 lb chicken breast, skinned, boned and cut in bite size pieces
3 1/2 tablespoons salad oil
1 lb asparagus
1 tablespoon fermented black beans with garlic
1 tablespoon ginger, grated
1 medium onion, cut in wedges horizontally with layers separated
2 tablespoons water
1/2 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
1/2 cup chicken broth or 1/2 cup water
1/2-1 teaspoon chili oil
1/2 tablespoon white vinegar

Steps:

  • In a bowl, combine cornstarch, soy sauce, dry sherry and water. Add chicken and stir to coat, then stir in 1 1/2 tsp of the oil and let stand for 15 minutes to marinate.
  • Prepare cooking sauce and set aside. Wash asparagus and break off tough ends; cut in 1/2" slanting slices.
  • Heat a wok over high heat. When pan is hot, add 2 tbs of the oil. When oil begins to heat, add black bean w/garlic and ginger; stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.
  • Add the remaining 1 tbs oil to pan. When oil is hot, add asaragus and onion and stir-fry for 30 seconds. Add the 2 tbs water, cover and cook stirring occasionally, until crisp-tender (about 2 minutes). Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

ORIENTAL BLACK BEAN AND GARLIC SAUCE FOR ASPARAGUS



Oriental Black Bean and Garlic Sauce for Asparagus image

Categories     Condiment/Spread     Sauce     Bean     Garlic     Ginger     Stir-Fry     Quick & Easy     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 10

2 teaspoons vegetable oil
1 tablespoon minced garlic
1 tablespoon grated peeled fresh gingerroot
1/3 cup minced red bell pepper
2 tablespoons fermented black beans (available at Oriental markets and specialty foods shops), rinsed, drained well, and crushed slightly
1 1/2 tablespoons medium-dry Sherry
1 tablespoon soy sauce
1/4 teaspoon sugar
1 1/2 cups chicken broth
2 teaspoons cornstarch

Steps:

  • In a skillet heat the oil over moderately high heat and in it stir-fry the garlic, the gingerroot, and the red bell pepper until the pepper is softened. Add the beans and stir-fry the mixture for 2 minutes. Add the Sherry and boil the mixture for 1 minute. Stir in the soy sauce, the sugar, and the broth and simmer the mixture, stirring occasionally, for 10 minutes. In a small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it into the mixture, and simmer the sauce until it is thickened slightly. Add black pepper to taste and serve the sauce over asparagus.

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