Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a heavy nonstick skillet or wok over medium high heat. sauté chicken 3 to 5 minutes until golden. stir in ginger, almonds and vegetables and stir fry another 3 to 4 minutes. combine stock, sherry, soy sauce and cornstarch in a bowl. stir into skillet until bubbling. fold in asparagus, reheat and serve immediately.

Target recipe: slice chicken in thin strips. heat 4 tbsp of oil in large pan. stir in chicken and saute until chicken is thoroughly cooked and no longer pink. remove and keep warm. split asparagus lengthwise, then cut into 1 1/2 inch lengths. heat remaining 2 tbsp vegetable oil in same pan. stir in asparagus and onions. saute 2 minutes. stir in chicken, mushrooms and liquid, chicken broth, ginger, salt, sugar, and garlic powder, cover. simmer 3 minutes. mix cornstarch, sherry and soy sauce until smooth in cup, stir into mixture in pan. cook, stirring constantly until mixture thickens and boils 3 minutes. serve over rice.