Chicken Tenders with Asparagus & Pistachios

This East-meets-West stir-fry will soon become a family favorite. Serve it over brown rice with a simple salad of arugula and orange sections dressed in a light vinaigrette.

Makes: 4 servings, about 1 1/4 cups each
Active Time: 25 minutes
Total Time: 25 minutes

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

Preparation

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: 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).

Enjoy!