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Asparagus Chicken and Almonds
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.
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