Wok-Seared Chicken Tenders with Asparagus and Pistachios

By May 18, 2010Uncategorized

Image by http://www.flickr.com/photos/robertbanh/

1 tablespoon toasted sesame oil

1 pound 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

1/4 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 to 2 minutes more. Stir in pistachios and serve immediately.

From www.eatingwell.com.


Author Terra

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