with Asparagus
4 chicken breast halves (approximately 1½ pounds), cut into ½-inch-thick, bite-size pieces
1 egg white
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauce
1 small (6-ounce) onion, halved and thinly sliced
1 garlic clove, pressed
2 tablespoons canola oil
½ cup water
1 pound fresh asparagus, trimmed of woody stems and cut diagonally into 2-inch slices
½ cup canned water chestnuts, drained and sliced
½ cup black bean sauce (available in the Oriental food section of the grocery store)
Freshly ground black pepper
Approximately 4 cups of cooked, hot medium-grain rice
In a glass pie pan, thoroughly mix the egg white, cornstarch, sherry, soy sauce, onion, and garlic. Marinate the chicken pieces in this mixture for 30 minutes to no more than an hour.
