Chicken and Almonds

Serves 4


Ingredients:

1 tbsp soy sauce
1 tbsp cornflour
300g chicken breast fillet, sliced diagonally across
2 tbsp oil
2cm piece fresh ginger, finely grated
1 onion, roughly chopped
1 celery stick, thinly sliced diagonally
50g green beans, sliced in half
¼ cup (60g) canned bamboo shoots, drained
¼ cup (60ml) chicken stock
2 tbsp Chinese rice wine or medium sherry
1 tsp sesame oil
2 tsp cornflour, extra
125g blanched almonds, roasted


Method:

1. Mix together the soy and the cornflour in a small bowl, pour over the chicken and leave to stand for about 5 minutes.
2. Heat the oil in a wok or heavy-based pan until it is extremely hot. Stir-fry the chicken over high heat for 2 minutes, then remove from the wok and set aside.
3. If there is very little oil in the wok, add an extra tablespoon, reheat the wok and stir-fry the ginger, onion and celery for 4 minutes. Add the green beans and bamboo shoots and cook for another minute. Add the chicken stock, rice wine, sesame oil and 2 tablespoons of water, cover and steam for 30 seconds.
4. Mix together the extra cornflour with a tablespoon of water, stir into the sauce and bring to the boil. Return the chicken to the pan and add the almonds, tossing well to combine. Allow the mixture to just heat through and serve immediately with steamed rice.

Nutrition per serve:
Protein 25g;
Fat 30g;
Carbohydrate 10g;
Dietary Fibre 4g;
Cholesterol 40mg;
1780 kj (425 cal)