Tuesday, November 8, 2011
Wok-Seared Chicken with Asparagus
Wok-Seared Chicken with Asparagus Tenders & Pistachios
Serve over rice or noodles.
1 Tbsp toasted sesame oil
1 1/2 lbs fresh asparagus, cut into 1-inch pieces
1 lb chicken tenders, cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
2 Tbsp minced, fresh ginger
1 Tbsp oyster-flavor sauce (or fish sauce)
1 tsp chile-garlic sauce
1/4 C shelled, salted pistachios, coarsely chopped
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, 1-2 minutes more. Stir in pistachios and serve immediately.
Makes 4 servings about 1 1/4 cup each.