Chicken Stir-Fry with Pecans and Asparagus

Servings: 8

Walnut oil is delicious and nutty, but doesn’t have a very high smoke point. So be sure the oil does not smoke while cooking. With medium heat and the thin chicken strips, you will be able to achieve a nice brown appearance without overcooking the oil.



2 tablespoons walnut oil
2 skinless, boneless chicken breasts
Salt and pepper
1 cup thinly sliced red onion
1 small bunch thin steamed asparagus spears, woody ends trimmed
1 cup whole pecans, untoasted
Sesame seeds

Chicken Stir-Fry with Pecans and Asparagus recipe


In a large skillet coated with Teflon™ non-stick, heat the oil. Season the chicken with salt and pepper and cut into 1/2-inch-thick strips.

Over medium heat, brown the chicken in the oil, about 4 minutes per side or until golden. Remove from the skillet and add the onions, asparagus, and pecans. Sprinkle with sesame seeds and you're ready to serve.