Serves 4


* 1/3 cup whole almonds
* 2 skinless chicken breasts sliced into small 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 with stalks removed
* 3 teaspoons sambal oelek
* 2 tablespoons finely chopped lemongrass
* 4 tablespoons limejuice
* 2 tablespoons palm sugar – half the sugar
* 2 tablespoons roughly chopped coriander
* 1/2 cup chopped spring onions
* 4 tablespoons sesame oil
* 1 tablespoon kecap manis
* 2 teaspoon minced garlic


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.

For more information on Australian almonds, recipe ideas and nutritional tips, visit www.australianalmonds.com.au

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