Food & Recipes

• 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 (see Tip)
• 4 
  scallions, trimmed and cut into 1-inch pieces
• 2 tablespoons
  fresh ginger, minced
• 1 tablespoon
  oyster-flavored sauce
• 1 teaspoon
  chile-garlic sauce (see Tip)
• 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. 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.

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.