Serves: 4
Total Calories: 476

2 chicken breasts
2 tablespoons vegetable oil
1 cup celery sliced
1/2 cup green onion, 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.

Nutritional Facts:

Serves: 4
Total Calories: 476
Calories from Fat: 127

More Recipes from the Managing Your Meals Cookbook:
Baked Chicken with Sauerkraut
Barbecued Chicken Thighs
Chicken Asparagus Stir-Fry
Chicken Cashew
Chicken Crisp
Chicken Divan
Chicken Gravy
Chicken a la King
Chicken and Rice Casserole
Chicken with Herb Sauce
Cream Gravy
Curried Chicken
Easy Baked Tarragon Chicken
Hot Chicken Salad
Kung Po Chicken
Mushroom Sauce
Old-Fashioned Sage Stuffing
Oriental Chicken
Oven-Fried Chicken
Quick Barbecue Sauce
Quick Chow Mein
Quick and Easy Cassoulet
Roast Turkey
Sesame Baked Chicken Breasts
Stuffed Cornish Game Hens
Turkey Dressing Casserole