Preparation / Directions:
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.