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Almond Chicken and Asparagus




Source of Recipe


WW


Recipe Introduction


Add a nice salad a Voila' you got a nice dinner!


List of Ingredients




1 bundle (lrg.) Asparagus, cut in 2" pieces and steamed
1/2 C. toasted Almonds, finely chopped
1 Egg white
1 T. rice wine or dry sherry
2 t. cornstartch
1 t. sugar
1 pinch salt
1 pinch chinese five spice powder
1/2 lb. boneless Chicken Breasts, cut in thin strips
1/2 t. peanut oil
1 T. finely minced Cilantro

Recipe



Arrange asparagus on a serving platter and keep warm.
Place almond in shallow bowl or plate. In a sm. bowl, whisk the egg white, wine, cornstarch, sugar, salt, 5 spice until smooth; dip each chicken piece into the mixture to coat and then into the almonds to coat.

In lrg. non stick skiller, heat the oil. Add half the chicken pieces at a time and cook, stirring gently until cooked through and edges are golden, 2-3 minutes. Place the chicken on top of the asparagus, sprinkle with cilantro and serve at once.
Refridgerate leftovers for up to 2 days.

Makes 4 servings
4 pts. each serving