Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36            stalks  asparagus, steamed -- cut into 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
                 pinch  salt
                 pinch  five spice powder
     1/2         pound  boned and skinned chicken breasts -- cut in thin strips
  1         tablespoon  minced cilantro

Preparation:

Arrange the aspragus on a serving platter and keep warm. Place the almonds ina 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 and 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 golde, 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 and serve immediately.

Nutritional Information:

180 Calories (kcal); 10g Total Fat; (47% calories from fat); 18g Protein; 6g Carbohydrate; 33mg Cholesterol; 53mg Sodium