Step 1

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat.

Step 2

Add chicken, and season with salt and pepper. Add snap peas, asparagus, mushrooms, soy sauce, garlic, and ginger. Add 2 tablespoons water, and cook and stir until veggies are soft and chicken is cooked through, 7 - 9 minutes.

Step 3

Add spinach and water chestnuts. Cook until spinach has wilted, 1 - 2 minutes.

Step 4

Sprinkle with almonds, and serve!