Ingredients
- 3 tablespoons oil (canola oil)
- 1 pound boneless skinless chicken breasts (cut into strips)
- 1/4 teaspoon salt
- 1 tablespoon ginger, grated
- 2 garlic cloves, chopped
- 1/2 pound asparagus (cut into 2 inch pieces)
- 1 1/2 cups carrot sticks
- 1 red (6 ounce) bell pepper, cut into thin strips
- 1 yellow (6 ounce) bell pepper, cut into thin strips
- 2 tablespoons water
- 3 tablespoons black bean sauce
- 1 teaspoon hot chili oil
- 2 teaspoons sesame seeds
How to Make
-
Step 1: Heat a wok or large skillet over medium high heat until hot (a drop of water will sizzle when dropped on the hot wok or skillet). Add 1 1/2 teaspoons oil and swirl to coat pan. Sprinkle chicken with salt and stir fry until browned and cooked through (5 minutes or so). Transfer to a plate.
-
Step 2: Add remaining oil (1 1/2 teaspoons) to pan and swirl to coat pan and add ginger and garlic. Stir fry until fragrant (30 seconds). Stir in vegetables (asparagus - bell peppers) and the water, cook, covered, until vegetables are crisp tender (5 minutes).
-
Step 3: Stir in black bean sauce, chili oil and the chicken. Cook stirring frequently until chicken is heated through - 2-5 minutes. Sprinkle with sesame seeds.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.