A delightful stir-fry dish combining tender chicken, crisp asparagus, and a savory sauce.
Combine the soy sauce, dry sherry, sesame oil, and cornstarch in a bowl.
Mix until the cornstarch is fully dissolved for a smooth marinade.
Cut the chicken into bite-sized pieces and add to the marinade. Let it sit for 30 minutes.
Marinating longer enhances the flavor.
Mix the oyster sauce, black bean sauce, cornstarch, soy sauce, and chicken broth in a small bowl.
Stir well to ensure the cornstarch is evenly distributed.
Slice the asparagus into 2-inch pieces and cut the onion into wedges.
Keep the asparagus pieces uniform for even cooking.
Heat vegetable oil in a wok over high heat. Add the chicken and stir-fry until cooked through, about 4 minutes. Remove and set aside.
Cook in batches if needed to avoid overcrowding the wok.
Add more oil to the wok if needed. Stir-fry the onion and asparagus for 2 minutes.
Keep stirring to prevent burning and ensure even cooking.
Return the chicken to the wok and pour in the sauce. Stir until the sauce thickens, about 2 minutes.
Ensure the sauce coats all ingredients evenly.
Serve hot with steamed rice or noodles.
Garnish with sesame seeds or chopped scallions for added flavor.
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