Total Calories: 476
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.
Chicken Vegetable Stir-Fry: In place of asparagus, use thinly sliced or coarsely shredded celery, cabbage, or broccoli.
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