Ingredients
4 tablespoons vegetable oil, divided1 cup sliced celery4 cups fresh asparagus pieces1/2 cup sliced green onions4 boneless skinless chicken breast halves, cut into 1-inch strips2 teaspoons grated orange zest1 garlic clove, minced4 teaspoons cornstarch1/2 cup water2 tablespoons thawed orange juice concentrate1/2 cup sliced almondsHot cooked rice
Preparation
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 zest and garlic for 3-4 minutes or until chicken juices run clear.
Combine the cornstarch, water, orange juice, orange juice concentrate and soy sauce until smooth; stir into 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.
