Almond Chicken and Asparagus

  • Average
  • Average budget

Ingredients

  • 36 stalks asparagus, steamed cut in 2″ lengths
  • 1/2 cup toasted almonds* finely chopped
  • 1 egg white
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1 pinch salt
  • 1 pinch five spice powder
  • 1/2 pound boneless skinless chicken breasts cut in thin strips
  • 1 teaspoon peanut oil
  • 1 tablespoon cilantro finely minced

Preparation

Step 1

Arrange the asparagus on a serving platter; keep warm.

Place the almonds in a shallow bowl or pie plate.

In a small bowl, whisk the egg white, wine, cornstarch, sugar, salt and five-spice powder until smooth; dip each chicken piece into the mixture to coat, then into the almonds to coat.

In a large nonstick skillet or wok, heat the oil. Add half the chicken pieces and cook, stirring gently, until the chicken is cooked through and the edges are golden, 2-3 minutes. Place the chicken in a mound on top of the asparagus; keep warm. Repeat with the remaining chicken. Sprinkle with the cilantro; serve at once, or refrigerate for up to 2 days.

Serves 4.

* To toast the almonds, preheat the oven to 300° F. Spread the almonds in a shallow baking pan; bake, stirring as needed, until golden brown, 10-15 minutes.