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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.

Source: EatingWell Magazine, April/May 2005

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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.

Nutrition Facts

224 calories; protein 26.9g; carbohydrates 7.9g; dietary fiber 2.9g; sugars 2.1g; fat 9.7g; saturated fat 1.7g; cholesterol 62.7mg; vitamin a iu 1070.1IU; vitamin c 9.8mg; folate 142.4mcg; calcium 51.3mg; iron 2.1mg; magnesium 46mg; potassium 510.2mg; sodium 277.9mg; thiamin 0.3mg.
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