Wok-Seared Chicken Tenders with Asparagus & Pistachios

Made it,
Loved it.

Serving size 4

Prep Time 25MIN

Total Time 25MIN

Ingredients

1 Tbsp toasted sesame oil
1 ½ lb fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 lb chicken tenders (see ingredient note), cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
2 Tbsp minced fresh ginger
1 Tbsp chile-garlic sauce (see ingredient note)
1 tsp chili-garlic sauce
¼ cup shelled salted pisatachios, coarsely chopped

Directions

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.

Ingredient Notes: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."

Chile-garlic sauce is a blend of ground red chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian-food section of large supermarkets. It will keep in the refrigerator for up to 1 year.