Enjoying


Almond Chicken & Vegetable Stir-Fry

Serves 4

Ingredients

1/3 cup whole almonds
2 skinless chicken breasts sliced into bite size pieces
1 large carrot sliced julienne style
1 large red pepper sliced julienne style
1 large green pepper sliced julienne style
1 large yellow pepper sliced julienne style
300g green beans trimmed and cut in half
1/2 bunch Chinese broccoli chopped stalks removed
3 teaspoons sambal oelek
2 tablespoons finely chopped lemongrass
4 tablespoons limejuice
2 tablespoons palm sugar
2 tablespoons roughly chopped coriander
1/2 cup chopped spring onions
4 tablespoons sesame oil
1 tablespoon kecap manis (Indonesian Soy Sauce)
2 teaspoon minced garlic

Instructions


In a hot wok heat 3 tablespoons sesame oil and then add sugar, lemongrass, lime juice, kecap manis, garlic and sambal oelek. Heat to infuse the flavours. Add almonds and cook for 3 mins on a medium heat. Add chicken and cook a further 2 mins on high heat.

Add last tablespoon of sesame oil, beans, carrots, broccoli, red, yellow and green peppers and cook for 2 mins. Add freshly chopped spring onions and coriander and mix through. Serve at once with steamed rice.