Ingredients
- 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
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.
Nutrition information
Serving size: 1 1/4 cups
Per serving: 224 calories; 10 g fat(2 g sat); 3 g fiber; 8 g carbohydrates; 27 g protein; 142 mcg folate; 63 mg cholesterol; 2 g sugars; 0 g added sugars; 1070 IU; vitamin A 10 mg vitamin C; 51 mg calcium; 2 mg iron; 278 mg sodium; 510 mg potassium
*Find chile-garlic sauce in the Asian food section of most grocery stores.
Recipe originally appeared in: EatingWell Magazine, April/May 2005