Asparagus Chicken with Black Bean Sauce

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Scranton Estate in Fate, Texas in 1991.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 5 teaspoons cornstarch divided
 * 4 teaspoons soy sauce divided
 * 1 tablespoon dry sherry
 * 1 teaspoon sesame oil
 * 3 boneless skinless chicken breasts cut into bite-size pieces
 * 1 tablespoon fermented salted black beans
 * 1 teaspoon minced fresh ginger
 * 1 clove garlic minced
 * ½ cup chicken broth
 * 1 tablespoon oyster sauce
 * 1 medium yellow onion
 * 3 tablespoons vegetable oil divided
 * 1 pound fresh asparagus spears trimmed and diagonally cut into 1-inch pieces
 * 2 tablespoons water
 * fresh cilantro leaves for garnish

Directions

 * 1) Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil and mix well.
 * 2) Add chicken then stir to coat well and allow to stand 30 minutes.
 * 3) Place black beans in sieve then rinse under cold running water.
 * 4) Finely chop beans then combine with ginger and garlic and set aside.
 * 5) Combine remaining cornstarch, soy sauce, chicken broth and oyster sauce and mix well.
 * 6) Set aside.
 * 7) Peel onion then cut into eight wedges.
 * 8) Separate wedges and set aside.
 * 9) Heat 2 tablespoons vegetable oil in wok or large skillet over high heat.
 * 10) Add chicken and stir fry until cooked through about 3 minutes.
 * 11) Remove from wok and set aside.
 * 12) Heat remaining oil in wok then add onion and asparagus and stir fry 30 seconds.
 * 13) Add water then cover and cook stirring occasionally for 2 minutes.
 * 14) Return chicken to wok.
 * 15) Stir chicken broth mixture then add to wok with black bean mixture.
 * 16) Cook until sauce boils and thickens stirring constantly.