- 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 notes)
- 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.