Almond Chicken and Asparagus
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
1 teaspoon peanut oil
1 tablespoon cilantro finely minced
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.
* 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.
Serving provides: 1 fruit/vegetable exchange, 2 protein/milk exchange, 1 fat
202 calories, 10 g total fat, 1 g saturated fat, 33 mg cholesterol, 88 mg
sodium, 10 g total carbohydrate, 3 g dietary fiber, 21 g protein, 73 mg calcium
WW Points: 4 pt.
Weight Watchers' Stir Fry to Szechuan