Chicken with Asparagus and Pistachios



- 1 1/2 pounds fresh asparagus, 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 tablespoon toasted sesame oil

- 1 teaspoon chile-garlic sauce

- 1/4 cup shelled salted pistachios, coarsely chopped


1. Heat oil in a wok or large skillet over High heat. Add asparagus; cook, stirring, for 2 minutes.

2. Add chicken; cook, stirring, for 4 minutes.

3. 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.

4. Stir in pistachios. Serve.

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