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Wok-Seared Chicken Tenders with Asparagus and Pistachios
Date product posted
Sat March 11, 2006
Delicious Chicken Stir Fry with Asparagus and Pistachios
1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1 inch pieces(zucchini or yellow summer squash could be substituted)
1 pound boneless chicken tenders, cut into 1 inch pieces
4 scallions, trimmed and cut into 1 inch pieces
2 tbsp minced fresh ginger
1 tbsp oyster flavored sauce(from the market's Asian section)
1 tsp chili-garlic sauce(from market's Asian section)
1/4 cup shelled pistachios, coarsely chopped
How To Prepare:
Heat oil in 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 chili-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.
Number of Servings:
Carbs per serving - include all nutritional information if known: