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Wok-Seared Chicken Tenders with Asparagus & Pistachios

Wok-Seared Chicken Tenders with Asparagus & Pistachios
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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: 15 minutes | Cook: 10 minutes | Total Time: 25 minutes
  • 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)
  • 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.
Nutritional Information

Makes: 4 servings
Serving Size: 1 1/4 cups
  • Calories208
  • Fat8 g
    • Saturated fat1 g
  • Cholesterol67 mg
  • Carbohydrates7 g
    • Dietary fiber3 g
  • Protein30 g
  • Sodium175 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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