Wok-Seared Chicken Tenders With Asparagus and Pistachios

1 tablespoon toasted sesame oil

1½ pounds fresh asparagus, tough ends trimmed, cut into

1-inch pieces

1 pound chicken tenders, cut into bite-size pieces

4 scallions, trimmed and cut into 1-inch pieces

2 tablespoons minced fresh ginger

1 tablespoon oyster-flavored sauce

1 teaspoon chile-garlic sauce (see note)

¼ cup shelled, salted pistachios, coarsely chopped

 

Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce.

Cook, stirring, until the chicken is juicy and just cooked through, 1 minute to 2 minutes more. Stir in pistachios and serve immediately.

Note: Can be found in the Asian-food section of supermarkets. May be stored in the refrigerator for up to 1 year.

 

Makes 4 servings.

 

(Calories: 208; Fat 8g; Sat. fat 1g; Carbs. 7g; Protein 30g; Fiber 3g)

 

 

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