Wok-Seared Chicken Tenders with Asparagus & Pistachios

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Here's an East-meets-West stir-fry that will soon become a family favorite. Serve it over rice, with a simple salad of arugula and orange sections dressed in a light vinaigrette.

Wok-Seared Chicken Tenders with Asparagus & Pistachios
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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

Directions
  1. 4 servings, about 1 1/4 cups each

  2. 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.


Nutritional Facts

Servings
4
Per serving
Calories
224
Carbohydrates
8g
Fat
10g
Saturated Fat
2g
Monounsaturated Fat
4g
Protein
27g
Cholesterol
63mg
Dietary Fiber
3g
Potassium
510mg
Sodium
278mg
Added Sugars
0g
Exchanges
1 vegetable
4 lean meat
1 fat
Carbohydrate Servings
1/2
Folate (36% daily value)
Vitamin A (22% dv)
Vitamin C (17% dv)

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