Chicken Stir Fry with Asparagus & Pistachios
What you'll need
1 pound, cubed
Chicken Thighs
1 pound, cut into 1-inch pieces
Asparagus
8, chopped
Scallions
2 tablespoons
Rice Vinegar
1 tablespoon, minced
Ginger
2, minced
Garlic Cloves
2 teaspoons
Toasted sesame oil
4 tablespoons
Soy Sauce
1 cup
Pistachios
2 teaspoons
Avocado Oil (or Other Neutral Flavor Oil)
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
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 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
Serve over rice, or a vegetable rice (for a lower carb option).
7
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