Download this recipe.

2 chicken breasts
2 tablespoons vegetable oil
1 cup celery sliced
1/2 cup green onions, sliced
4 cups fresh asparagus, 1-inch diagonal slices
2 tablespoons vegetable oil
1 clove garlic minced
1 tablespoon ginger root grated
2 teaspoons orange peel grated
3 tablespoons soy sauce
1 tablespoon cornstarch
1/2 cup water
1/3 cup orange juice
1/2 cup cashew nuts
2 cups white rice, cooked


Skin and bone chicken breasts; cut into 1/2x1-inch pieces; set aside. Heat 2 tablespoons oil in wok or large frying pan; add celery; stir-fry for 1 minute. Add green onion and asparagus; stir-fry 3 to 5 minutes, until asparagus is bright green. Transfer cooked vegetables to bowl; set aside. In same skillet, heat 2 tablespoons oil. Add chicken, garlic, gingerroot, orange rind, and soy sauce. Stir-fry until chicken is barely cooked, about 5 minutes. In small bowl combine cornstarch, water, and orange juice, set aside. Return vegetables to chicken in wok or skillet. Add cashews and toss. Add cornstarch mixture; reheat, stirring quickly, until sauce thickens, about 3 minutes. Serve hot over cooked rice.

Variation
Chicken Vegetable Stir-Fry: In place of asparagus, use thinly sliced or coarsely shredded celery, cabbage, or broccoli.