AUTOPLAY
Chicken Stir Fry with Asparagus & Pistachios
7 steps
Hello!
What you’ll need
1 pound, cubed
Chicken Thighs
1 tablespoon, minced
Ginger
2 teaspoons
Toasted sesame oil
1 pound, cut into 1-inch pieces
Asparagus
2 tablespoons
Rice Vinegar
4 tablespoons
Soy Sauce
2 teaspoons
Avocado Oil (or Other Neutral Flavor Oil)
8, chopped
Scallions
2, minced
Garlic Cloves
1 cup
Pistachios
Pat 1 pound of chicken thighs dry and cube them.
1. Pat 1 pound of chicken thighs dry and cube them.
1
Marinate chicken in 1tbs rice vinegar, ginger, garlic, 1tsp sesame oil & 2tbs soy sauce for 1 hour.
2. Marinate chicken in 1tbs rice vinegar, ginger, garlic, 1tsp sesame oil & 2tbs soy sauce for 1 hour.
2
In a large skillet (or wok) add 2 teaspoons of neutral oil. Brown chicken on all sides.
3. In a large skillet (or wok) add 2 teaspoons of neutral oil. Brown chicken on all sides.
3
Add in scallions and asparagus, and cook quickly for 1-2 minutes.
4. Add in scallions and asparagus, and cook quickly for 1-2 minutes.
4
Add in the rest of the soy sauce, rice vinegar, and sesame oil. Adjust seasonings to taste.
5. Add in the rest of the soy sauce, rice vinegar, and sesame oil. Adjust seasonings to taste.
5
Stir in 1 cup of pistachios and cook for an additional 30 seconds.
6. Stir in 1 cup of pistachios and cook for an additional 30 seconds.
6
Serve over rice, or a vegetable rice (for a lower carb option).
7. Serve over rice, or a vegetable rice (for a lower carb option).
7
Thanks!