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Wok-Seared Chicken Tenders with Asparagus & Pistachios

Posted by on Aug. 17, 2011 at 2:15 AM
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I got this in an e-mail from Disney. 

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.

Prep Time: 25 minutes
Ready in: 25 minutes
Yield: 4 servings, about 1 1/4 cups each
Ease of Prep: Easy
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


Recipe Directions
  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.

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.

Be real and unashamed.  Even of your faults.  -Amy Bloom

by on Aug. 17, 2011 at 2:15 AM
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