These Ain’t Your Mama’s Chicken Tenders

The hubby made a fabulous dinner last week and it was so good I want to share it with ya’ll. The first night he used chile-garlic sauce, as the recipe calls for, and it was wonderful but a tad spicy. On the second night we had leftovers and he cooked more, but used a Thai Peanut Sauce. It was delicious!

Chicken Asparagus Stir Fry

Wok-Seared Chicken Tenders with Asparagus & Pistachios

(Recipe found on Disney Family Food)

Serve over rice or noodles (we served it over wide lo mein noodles.)
Prep Time:    25 minutes
Ready in:    25 minutes
Yield:    4 servings, about 1 1/4 cups each

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


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.


For more great recipes, visit Rachel at A Southern Fairytale!

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