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1 tablespoon toasted sesame oil
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1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
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1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
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4 scallions, trimmed and cut into 1-inch pieces
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2 tablespoons minced fresh ginger
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1 tablespoon oyster-flavored sauce
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1 teaspoon chile-garlic sauce (see Ingredient Note)
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1/4 cup shelled salted pistachios, coarsely chopped
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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.
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