• 1 lb. boneless chicken breasts, cut in thin strips
• 1 Tbs. oil
• 1 tsp. ginger
• 1/4 cup blanched almonds
• 2 cups frozen stir-fry vegetables, thawed
• 1/2 cup chicken stock
• 1 Tbs. sherry
• 3 Tbs. soy sauce
• 1 Tbs. cornstarch
• 3/4 lb. canned asparagus pieces, drained

Heat oil in a heavy nonstick skillet or wok over medium high heat. Sauté chicken 3-5 minutes until golden. Stir in ginger, almonds and vegetables and stir fry another 3-4 minutes. Combine stock, sherry, soy sauce and cornstarch in a bowl. Stir into skillet until bubbling. Fold in asparagus, reheat and serve immediately.

Per serving: calories 286, fat 9.2g, 29% calories from fat, cholesterol 66mg, protein 33.3g, carbohydrates 18.6g, fiber 6.0g, sugar 4.6g, sodium 1134mg, diet points 5.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 1.0, Lean meat: 0.3, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wines are: White Zinfandel, Zinfandel, or Pinot Noir.