Almond Chicken and Asparagus
By joeyagielo
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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
Details
Level of difficulty Average
Cost Average budget
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.
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