Wok-Seared Chicken Tenders with Asparagus & Pistachios

Click here for a printable version of the recipe.

Active Minutes: 25
Total: 25 minutes
Per Serving: 208 calories; 8g fat (1g sat, 3g mono); 67mg cholesterol; 7g carbohydrate; 30g protein; 3g fiber; 175mg sodium.
Nutrition Bonus: Folate (35% daily value), Vitamin A (20% dv), Vitamin C (15% dv)

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.

1 tablespoon toasted sesame oil
1-1/2 pounds fresh asparagus, tough ends trimmed, cut into
1-inch pieces
1 pound chicken tenders, 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
1/4 cup shelled salted pistachios, coarsely chopped

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.

Makes 4 servings, about 1-1/4 cups each.