Wok Seared Chicken with Asparagus and Pistachos
Elevate your weeknight dinner game with this vibrant Wok Seared Chicken with Asparagus and Pistachios, a quick and flavorful stir-fry that comes together in just 30 minutes! Tender strips of chicken breast are cooked to golden perfection in a hot wok before being tossed with crisp, bright-green asparagus and a savory-sweet sauce made from soy, oyster sauce, and a touch of honey. The dish is then finished with a sprinkle of crunchy shelled pistachios, adding a delightful nutty crunch and a pop of color. Aromatic garlic and ginger infuse every bite with robust flavor, while the sesame oil ties everything together with a hint of toasty richness. Perfectly paired with steamed rice or noodles, this gluten-free-friendly recipe is as nutritious as it is delicious, making it a go-to for busy nights or elegant entertaining.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 bunch Asparagus
- 0.5 cup Shelled pistachios
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 teaspoons Honey
- 1 teaspoon Cornstarch
- 1 teaspoon Sesame oil
- 3 cloves Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Vegetable oil
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Slice the chicken breasts into thin strips about 1/4 inch thick and set aside.
Trim the woody ends of the asparagus and cut the stalks into 2-inch pieces.
Finely mince the garlic and peel and grate the ginger.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, cornstarch, sesame oil, and water to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok over high heat.
Add the chicken strips to the wok and season with salt and black pepper. Cook for 3-4 minutes, stirring frequently, until the chicken is golden brown and cooked through. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok, then toss in the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the asparagus to the wok and stir-fry for 2-3 minutes until it is bright green and tender-crisp.
Return the cooked chicken to the wok and pour in the prepared sauce. Toss everything together to coat evenly in the sauce.
Add the pistachios to the wok and stir to combine, allowing them to warm through for about 1 minute.
Remove the wok from heat and transfer the stir-fry to a serving dish.
Serve immediately with steamed rice or noodles, if desired.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
