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Ingredients:
2 Chicken breast (skinned, cut into bites size pieces)
12 md Asparagus spears (Cut into 2-inch long pieces)
3 tbsps Chicken marinating chili sauce
3 Cloves garlic (minced)
3 tbps Cooking oil
3 tsps Soy sauce
1 tsp Sugar
2 tsps Fermented black beans
1 tsp Sugar
3 tbsps Chicken broth
1 tsp Cornstarch
3 tbsps water

Preparation:
1. In a mixing bowl, combine chicken, chili sauce,  1 tbsp soy sauce, and 1 tsp sugar.  Mix well and set aside for 15 to 30 minutes.

2. Meanwhile, wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2" sections.  Rinse fermented black beans. In bowl, combine and mash black beans and garlic,  sugar, 2 tsps soy sauce, and chicken stock; stir; set aside for 15 minutes.

3. When ready to cook, dissolve 1 tsp cornstarch in 2 tbsps water and set aside. In a skillet, heat cooking oil until hot. When oil is ready, add chicken and stir fry for about 3 minutes on high heat or until chicken is cooked.  Remove chicken to holding bowl.

4. Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir fry for 1 minute.  Add asparagus to skillet and stir for 3 minutes. When sauce boils, add cooked chicken and mix well. Add cornstarch mix and stir lightly until sauce thicken. Serve with steam rice.