Serve with white rice
Marinate chicken, green onions 1 tsp of salt and 1 tsp of sugar and set aside.
Mix the black bean sauce with the garlic
Heat the wok and add 2 T oil and fry the chicken mixture for 5 minutes. Remove chicken from wok and set aside.
Reheat the pan with the remaining sesame oil and add the black bean mixture. Cook 1 minute. Then add the asparagus, remaining sugar and salt and 3/4 C water. Cover and cook until asparagus becomes soft. Add the chicken and bring to a boil. Thicken with a mixture of cornstarch and 1 1/2 T cold water and cook for 1 more minute.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 227 | ||
Calories from Fat: 104 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 659.8mg | 23 % | |
Potassium 417mg | 11 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.2g | ||
Protein 26.9g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
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