Asparagus Chicken With Black Bean Sauce

Directions

1. 1
   For marinade: Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well.
2. 2
   Add chicken; stir to coat well. Let stand 30 minutes.
3. 3
   Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
4. 4
   Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.
5. 5
   Peel onion, cut into 8 wedges. Separate wedges; set aside.
6. 6
   Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
7. 7
   Add chicken; stir-fry until cooked through, about 3 minutes. Remove chicken from wok; set aside.
8. 8
   Heat remaining 1 tablespoon vegetable oil in wok.
9. 9
   Add onion and asparagus; stir-fry 30 seconds.
10. 10
    Add water and cover.
11. 11
    Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes.
12. 12
    Return chicken to wok.
13. 13
    Stir chicken broth mixture; add to wok with black bean mixture.
14. 14
    Cook until sauce boils and thickens, stirring occasionally.
15. 15
    Serve over or with rice.