Wok-Seared Chicken Tenders with Asparagus & Pistachios

By ngaldi

Ingredients

• Ingredient Notes:
• 1 1 1 tablespoon toasted sesame oil
• 1 1/2 1 1/2 1-inch pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
• 1 1 1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
• 4 4 1-inch scallions, trimmed and cut into 1-inch pieces
• 2 2 2 tablespoons minced fresh ginger
• 1 1 1 tablespoon oyster-flavored sauce
• 1 1 1 teaspoon chile-garlic sauce (see Ingredient Note)
• 1/4 1/4 1/4 cup shelled salted pistachios, coarsely chopped
• to 1-ounce 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
• 3-ounce yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."

Preparation

Step 1

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.