Taiwanese style stir fried chicken and salted black bean with asparagus

For a tasty meal try Ching He-Huang's stir-fried chicken, served with noodles
By Ching-He Huang
Taiwanese style stir fried chicken and salted black bean with asparagus
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

Main

  • 2 tbsp vegetable oil
  • 2 tbsp chopped ginger
  • 3 tbsp chopped garlic
  • 1 medium red chilli, chopped
  • 2 tbsp salted black beans
  • 200 g chicken breast fillets, cut into narrow strips
  • 50 g carrots, finely chopped
  • 200 g asparagus, sliced lengthways
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp freshly ground black pepper
  • 1 pinches salt
  • 1 tsp chilli oil
  • 1 tsp sesame oil
  • 200 ml water
  • 1 tbsp cornflour
  • 200 g udon noodles, flat, freshly cooked and drained

Method

1. Heat a wok or large frying pan until hot. Add in the vegetable oil and heat through. 2. Add in the ginger, garlic, chilli and salted black beans and stir-fry for one minute until fragrant. 3. Add the chicken strips and stir-fry for two minutes. 4. Add the carrots and asparagus and stir fry for a minute. 5. Add the soy sauce, oyster sauce, black pepper, salt, chilli oil and sesame oil, stirring well. 6. Stir-fry for another minute, meanwhile mixing together the water and cornflour. 7. Add the cornflour mixture and bring to the boil. 8. Serve on a bed of cooked flat udon noodles.

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