Almond Chicken and Asparagus

Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


36 stalks asparagus, steamed -- cut into 2 lengths
1/2 cup toasted almonds -- finely chopped
1 large egg white
1 tablespoons rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon sugar
1 dash salt
1 dash five spice powder
1/2 pound boned and skinned chicken breasts -- cut in thin strips
1 tablespoons cilantro minced

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.


Nutritional Information:

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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes