Almond Chicken and Vegetable Stir Fry

April 19, 2010

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

For more great recipes click here!

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