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Wok-Seared Chicken Tenders with Asparagus & Pistachios

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings, about 1 1/4 cups each
Here's an East-meets-West stir-fry that will soon become a family favorite. Serve it over rice or noodles, with a simple salad of arugula and orange sections dressed in a light vinaigrette.
RECIPE 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

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.
Wok-Seared Chicken Tenders with Asparagus & Pistachios Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, about 1 1/4 cups each
Calories: 208
Fat. Total: 8g
Protein: 30g
Carbohydrates, Total: 7g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 67mg
Sodium: 175mg
% Cal. from Fat: 35%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Dawn Reviewed: 05/05/2010
Pretty good with some adjustments
Cooked chicken & veggies separately to better control cooking times. Marinate chix in sesame oil, soy sauce & minced garlic. Heat peanut oil in wok (med/high), add minced garlic for 1 minute. Add chix, cook till no pink & remove from wok. Stir fry asparagus for 2 min. Add scallions, ginger & more minced garlic - continue cooking for 2 min. Return chix to wok with 2 TBS oyster sauce & 2 TBS Thai sweet, chili sauce. Continue cooking till all heated through. Forgot to add nuts (D'oh!); still tasty!
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