Wok-Seared Chicken Tenders with Asparagus & Pistachios
Here’s an East-meets-West stir-fry that will soon become a family favorite. Serve it over rice with a simple salad of arugula and orange sections dressed in light vinaigrette.
1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders, (see Ingredient Note), 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 teaspoon chile-garlic sauce, (see Ingredient Note)
1/4 cup shelled salted pistachios, coarsely chopped
- 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.
Nutrition Facts per serving (1 ¼ cups) : 208 Calories; 7 g Carbohydrates; 30 g Protein; 1/2 Carbohydrate Serving
Ingredient Notes: 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.
Recipe from Eating Well Magazine: http://www.eatingwell.com/recipes/wok_seared_chicken_tenders_with_asparagus_pistachios.html
Red Lentil Salad with Dried Fruit & Toasted Pine Nuts
Quick-cooking red lentils and bulgur team up to make this hearty fiber-rich salad. Tart lemon juice plays against the sweet flavors of dried fruits, mint and cinnamon for a distinctive Middle Eastern flair; serve alongside grilled lamb or chicken.
1 1/2 cups water
1/2 teaspoon ground cinnamon
1/2 teaspoon salt, divided
1 cup bulgur
1/2 cup red lentils, (see Note), rinsed and picked over
3 tablespoons pine nuts
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup chopped fresh parsley
1/3 cup chopped fresh mint
2 tablespoons extra-virgin olive oil
1/4 cup lemon juice
2 teaspoons freshly grated lemon zest
- Bring water, cinnamon and 1/4 teaspoon salt to a boil in a small saucepan; stir in bulgur, remove from the heat, cover the pan and set aside until the water has been absorbed, about 30 minutes. Transfer to a large bowl and let cool to room temperature, about 15 minutes.
- Meanwhile, combine lentils and the remaining 1/4 teaspoon salt in a saucepan; add enough water to cover by 1 inch. Bring to a simmer and cook until the lentils are just tender, 10 to 15 minutes. Drain and rinse under cold water, pressing firmly to remove excess water.
- Toast pine nuts in a small dry skillet over medium-low heat until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.
- Add lentils, dates, apricots, parsley, mint, oil, lemon juice and zest, and half the pine nuts to the bulgur. Toss well. Sprinkle the remaining pine nuts on top.
- Cover and refrigerate for up to 2 days.
Nutrition Facts per serving (1 cup): 285 Calories;42 g Carbohydrates; 8 g Protein
Ingredient Note: Red lentils are a useful addition to your pantry because they cook in just 10 to 15 minutes. They are excellent in soups, salads and vegetarian stews. You can find them in the natural-foods section of your supermarket or through online sources.
Recipe from Eating Well Magazine: http://www.eatingwell.com/recipes/red_lentil_salad_with_dried_fruit_toasted_pine_nuts.html