Asparagus, Pistachio and Chicken Stir-fry
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook whole grain Wehani rice in unsalted water according to package directions.
Snap tough ends from asparagus – the bottom inch (2.5 cm) or so. Then cut on an angle into 1-inch (2.5 cm) pieces leaving tips intact. Set aside.
Heat sesame oil in a wok, or large skillet, over medium-high heat. Add the asparagus and sauté for 2 minutes.
Cut boneless chicken into 1 inch squares (2.5 cm) and add to skillet. Cook chicken for 4 minutes allowing it to brown on one side. Flip and cook another 4 minutes to brown other side.
Prepare the sauce by combining the ginger, Hoisin sauce, tamari and hot sauce. Continue stirring chicken until it is thoroughly cooked.
Add the asparagus pieces to the wok and stir-fry for approximately 2 minutes. Pour sauce over and combine well. Stir-fry another few minutes until asparagus is just tender-crisp. Add the sliced green onions and toss again.
To serve, place stir-fry over cooked Wehani rice. Garnish with pistachios.
|Per 445 g serving||Amount|
|Saturated Fat||2 g|
|Per 445 g serving||% Daily Value|