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Asparagus Chicken with Black Bean Sauce

Ingredient list

Ingredients for Servings

1Tbspdry sherry
4tspreduced sodium soy sauce, divided
5tspcornstarch, divided
1tspsesame oil (You can add 1-2 tsp)
3boneless skinless chicken breast halves, cut into bite size pieces
2Tbspfermented, salted black beans, rinsed
2tspminced fresh ginger
3clove garlic
0,50cupfat free, reduced fat or low sodium chicken broth
2Tbspoyster sauce
3Tbspvegetable or canola oil, divided
1lbfresh asparagus spears, trimmed and diagonally cut into 1-inch pieces
1mediumyellow onion, cut into wedges and separated


For marinade, combine sherry, 2tsp of the soy sauce, 2 tsp of the cornstarch and sesame oil in a large bowl; mix well. Add chicken and stir to coat well. Let stand 30 minutes.

Place black beans in a sieve and rinse under cold running water. Coarsely chop beans. Combine beans, ginger and garlic. Combine chicken broth, remaining soy sauce, oyster sauce and the remaining cornstarch in a small bowl; mix well and set aside.

Heat 2Tbsp of the vegetable or canola oil in a wok or large skillet over high heat. Add chicken and stir-fry until chicken turns opaque, about 3-5 minutes. Remove and set aside.

Heat remaining vegetable or canola oil in wok. Add asparagus and onion and stir-fry 30 seconds. Add water; cover and cook, stirring occasionally until asparagus is crisp-tender, about 4 minutes. Return chicken to wok.

Stir chicken broth mixture and add to wok; cook until sauce boils and thickens. Serve over brown rice.

Recipe detail

  • Country Region
  • Cost
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    29 November -0001
  • Read


Since the Nutrition Information is not known for this recipe, please adjust the ingredients to meet your specific dietary restrictions for fat, sugar and salt.