Wok-Seared Chicken Tenders with Asparagus & Pistachios
- 1 tablespoon toasted sesame oil
- 1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 pound chicken tenders, cut into bite-size pieces (see Tip)
- 4 scallions, trimmed and cut into 1-inch pieces
- 2 tablespoons fresh ginger, minced
- 1 tablespoon oyster-flavored sauce
- 1 teaspoon chile-garlic sauce (see Tip)
- 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.
Tonight I am serving over a bed of fettuccine, and a salad of mixed greens with mandarin orange sections with a citrus-balsamic dressing.
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