Quick almond chicken

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Almond-chickenThis delicious meal is quick to prepare, making it ideal for week-day cooking.

Serves 4


450g (1 lb) boneless, skinless chicken breast
⅓ cup slivered almonds
5 slices fresh ginger root
3 spring (green) onions, chopped
1 green capsicum (bell pepper), chopped
½ cup diced bamboo shoots
1 cup vegtable oil

¼ teaspoon salt
⅛ teaspoon white pepper
1 teaspoon cornflour (cornstarch)
1 tablespoon soy sauce
1 egg white

Seasoning sauce
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon dry sherry
½ teaspoon salt
1 teaspoon sugar
½ teaspoon cornflour (cornstarch)

Cut chicken into 2.5cm (1 inch) cubes. Combine marinade ingredients, add chicken and mix well. Let stand ½ hour.

Heat oil in wok, add chicken and stir-fry until browned. Remove chicken and drain well. Stir-fry ginger, spring onions, capsicum and bamboo shoots for about 1 minute until vegetables are crisp-tender.

Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. Bring to boil. Add chicken to boiling sauce. Stir-fry chicken until coated with sauce.

Add almonds, mix well and serve hot with rice or noodles.


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