Life After Bariatric Surgery Group Recipes of the Month- June

Wok-Seared Chicken Tenders with Asparagus & Pistachios

Serves 4

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


  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.

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:


Red Lentil Salad with Dried Fruit & Toasted Pine Nuts


Serves 6

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.

Some HTML is OK


Am I eligible to use Virtual ReadyMED?

Are you or the patient 4+ years old?
Are you in Massachusetts at time of video visit?
Do you have a Reliant PCP?
Do you have access to email on the device you are using?
By continuing I’m giving Reliant permission to communicate with me via text or email to complete this visit.

Am I eligible to use Virtual ReadyMED?

Do you have a MyChart account?