Wok-Seared Chicken Tenders with Asparagus & Pistachios

By pattie_d

Ingredients

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

Details

Servings 4
Adapted from eatingwell.com

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.

TIPS & NOTES
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.

NUTRITION
Per serving: 208 calories; 8 g fat ( 1 g sat , 3 g mono ); 67 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 30 g protein; 3 g fiber; 175 mg sodium; 326 mg potassium.

Nutrition Bonus: Folate (35% daily value), Vitamin A (20% dv), Vitamin C (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable , 4 very lean meat, 1 fat