Wok Seared Chicken with Asparagus

The weekend is here & that's a beautiful thing. I hope everyone enjoys theirs. For me, there will be sunning & swimming on the homefront with a few meals thrown in as well as a minor home renovation I am very excited about.

We have one of those bi-fold pantry doors & the pantry is not very large. When the door is open it feels like it's taking up half the space to access the closet. So, we have someone coming in to brace the door, making it like a regular one. Then we'll also be able to put shelves on the door to create more space. Hey, sometimes it's the little things that make me happy.

Onto something else that made me pleased. I found this East meets West dish on Eating Well's site. It's delicious & really satisfies the craving for pasta without feeling guilty as well as fill the protein & veggie need.

1 tblsp toasted sesame oil
1 1/2 lbs fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 lb chicken, cut into bite-size pieces
4 scallions, trimmed & cut into 1-inch pieces
2 tblsp minced fresh ginger
1 tblsp oyster-flavored sauce
1 tsp chile-garlic sauce
1/4 cup shelled salted pistachios, coarsely chopped

Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2-4 minutes, depending on how soft you like your asparagus. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce & chile-garlic sauce; cook, stirring, until the chicken is cooked through, 1 to 2 minutes more. Stir in pistachios & serve immediately. Makes 4 servings

{Food for Thought}

Regular sesame oil as opposed to toasted works just fine. I also did not use fresh ginger so I sprinkled it a few times. No exact measurement. I served this over whole grain thin spaghetti & once I added the pasta to the hot pan I also added just a little pasta water to help bind it all together.

{Click Here to Print Recipe}

Have a great weekend everyone!!!!! I'll be coming around to cath with you for sure.