Ingredients
4 tablespoons cooking oil, divided
1 cup sliced celery
4 cups fresh asparagus pieces
1/2 cup sliced green onions
4 skinless, boneless chicken breast halves - cut into 1 inch strips
2 teaspoons grated orange peel
1 garlic clove, minced
1/2 cup water
2 tablespoons orange juice concentrate
4 teaspoons cornstarch
1/2 cup sliced almonds
Hot cooked rice
Directions
In a large skillet or wok, heat 2 tablespoons oil. Stir-fry celery over medium-high heat for 1 minute. Add asparagus and onions; stir-fry for 3-5 minutes or until asparagus is crisp-tender. Transfer to a bowl; set aside. Add remaining oil to the skillet. Stir-fry chicken, orange peel and garlic for 3-4 minutes or until chicken juices run clear. Combine water, soy sauce, orange juice, concentrate and cornstarch; add to skillet along with reserved vegetables. Cook and stir for 3 minutes or until sauce is thickened and vegetables are heated through. Stir in almonds. Serve over rice.
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