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

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.

Serving provides: 1 fruit/vegetable exchange, 2 protein/milk exchange, 1 fat exchange.

Per serving:
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