Combine marinade ingredients in mixing bowl. Stir until thoroughly mixed.
Cut chicken into thin slices. Put chicken into bowl with marinade, stir until coated. Let stand at least 15 minutes.
Combine sauce ingredients in a small mixing bowl. Stir until thoroughly mixed. Set aside.
Rinse and drain black beans. Mince garlic and black beans. Cut onion into wedges, separating layers. Cut asparagus diagonally into 1 inch sections.
Heat wok over high heat. When wok is hot, add vegetable oil. When oil is hot, add garlic and black beans. Stir once. Add chicken and stir-fry until chicken is opaque. Remove from wok and set aside.
Add asparagus and onion to wok. Stir-fry 30 seconds. Add the 2 tablespoons water and cover. Let steam until asparagus is crisp-tender (about 2 minutes).
Return chicken to wok. Stir cooking sauce and add to wok. Stir-fry until sauce bubbles and thickens. Remove from heat and serve over rice.
Makes 4 servings.
222 calories per serving
Note: For variation, add mushrooms and/or substitute zucchini for asparagus.
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