1 Tbsp peanut oil
1½ lbs asparaus, trimmed, & cut into 1 inch pieces
4 chicken breast cut into small pieces
2 Tbsp minced fresh ginger
1 Tbsp sesame ginger sauce
1 tsp chile-garlic sauce
¼ cup shelled salted pistachios, coarsley chopped
Heat oil in a wok over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in remaining ingredients, except pistachios; cook, stirring, until the chicken is juicy and cook through, 1 to 2 minutes more. Stir in pistachios and serve over brown rice.