Tuesday, July 12, 2011

Chicken, Asparagus & Pistachio Stir Fry

I have had this recipe saved from the Eating Well site for probably just under two years.  I've been dying to make it, but never allow myself to spend the money on those stinking pistachios…they are always soooo expensive!  But a week or so ago I found them for a pretty reasonable price at Trader Joes!  Corey loves stir fry so I knew we would both love it!  I made a few changes to the original recipe based on what I had already and our tastes and also threw in some edamame to use it up which was a great addition.  The recipe below is not very spicy so I added a lot more of the chili sauce so feel free to as well if you like it spicy like us!

2 tablespoons toasted sesame oil
1/2 to a full bunch of fresh asparagus, tough ends trimmed, cut into 1-inch pieces
2 or 3 chicken breasts, cut into bite-size pieces
4 green onions, white & green parts, chopped
1/4 cup edamame
1 or 2 teaspoons each powdered ginger & garlic powder
salt & pepper to taste 
1 or 2 teaspoons sweet chile sauce
1 or 2 teaspoons hot chile sauce
1/4 cup shelled salted pistachios, coarsely chopped
Sesame seeds
1/2 package thin rice noodles

Heat oil in a wok or large skillet over high heat. Bring a pot of water to a boil.  Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Once water is boiling, add in your noodles and remove from heat, cover for 8-10 minutes while you cook the stir fry.  Stir in green onions, edamame, & seasonings; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. (Tip: if you find that the "sauce" has become too watery for you, you can add a small teaspoon of cornstarch and stir to thicken the sauce and allow it to coat the chicken better.)  Stir in pistachios and serve immediately.  Top rice noodles with stir fry and sprinkle with sesame seeds. 

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