Wok Seared Chicken Tenders

By saarykaru

Ingredients

• Ingredients
• U.S. Metric Conversion chart
• 1 tablespoon(s) toasted sesame oil
• 1 1/2 pound(s) fresh asparagus, tough ends trimmed, cut into 1-inch pieces
• 1 pound(s) chicken tenders, (see Ingredient Note), cut into bite-size pieces
• 4 scallions, trimmed and cut into 1-inch pieces
• 2 tablespoon(s) minced fresh ginger
• 1 tablespoon(s) oyster-flavored sauce
• 1 teaspoon(s) chile-garlic sauce, (see Ingredient Note)
• 1/4 cup(s) shelled salted pistachios, coarsely chopped

Details

Servings 4
Adapted from ca.delish.com

Preparation

Step 1

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.
2.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.

Nutritional Information
(per serving)

Calories 208
Total Fat 8g
Saturated Fat 1g
Cholesterol 67mg
Sodium 175mg
Total Carbohydrate 7g
Dietary Fiber --
Sugars --
Protein 30g
Calcium 0