Chicken and Almonds

Serves 4


Ingredients:

1 cup (250ml) oil
125g blanched almonds
1 tbsp soy sauce
2 tsp cornflour
300g chicken breast fillets, sliced diagonally
1 medium onion, chopped
1 stick celery, thinly sliced diagonally
50g thin green beans, sliced
¼ cup drained, canned bamboo shoots
2cm piece fresh ginger, grated
3 tbsp chicken stock
2 tbsp Chinese rice wine or medium sherry
2 tbsp water
1 tsp sesame oil
2 tsp cornflour, extra
¼ tsp salt
¼ tsp ground white pepper


Method:

• Heat the oil in a small pan and deep-fry the almonds for about 1 minute only, tossing them in the oil until they are a pale golden colour. Remove immediately with a slotted spoon and drain on paper towels. Reserve the oil.


• Combine the soy sauce and cornflour and stir until smooth. Mix well with the chicken and leave for 5 minutes. Heat 2 tablespoons of the oil used to cook the almonds in a wok until it is extremely hot. Stir-fry the chicken over high heat for 2 minutes, then remove from the wok.


• If there is very little oil in the wok, add another tablespoon of the almond oil. Reheat the wok and stir-fry the onion and celery for 4 minutes. Add the beans, bamboo shoots and ginger and cook for 1 minute further. Add the chicken stock, wine or sherry, water and sesame oil, cover and steam for 30 seconds. Combine the extra cornflour with 1 tablespoon water and mix until smooth. Stir into the sauce and bring to the boil. Return the chicken and almonds to the pan, tossing well to combine, and allow to just heat through. Season with the salt and pepper and serve immediately.

Nutrition per serve:
Protein 25g
Fat 35g
Carbohydrate 5g
Dietary Fibre 4g
Cholesterol 40mg
1870 kj (445 cal)