Wok-Seared Chicken Tenders with Asparagus and Pistachios

You'll love this chicken tender recipe that also features fresh asparagus. Stir fried with Asian seasonings and sauces, this meal is a treat!

Photo by Cary L.
Adapted from delish.com

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from delish.com

Ingredients

  • 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

Directions

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.

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