Blanched almonds add crunch to this lip-smacking Chinese-style stir-fry.
Ingredients
- 1 tablespoon peanut oil
- 85g (1/2 cup) blanched almonds
- 500g chicken breast fillets, thinly sliced
- 2 garlic cloves, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 2 teaspoons chilli bean paste
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dry sherry
- 4 shallots, ends trimmed, thinly sliced diagonally
- Steamed white rice, to serve
Method
- Step 1Heat one-third of the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 1 minute or until golden. Transfer to a plate.
- Step 2Heat half the remaining oil in the wok until just smoking. Add half the chicken and stir-fry for 2 minutes or until golden. Transfer to the plate. Repeat with the remaining chicken, reheating the wok between batches.
- Step 3Heat remaining oil in the wok until just smoking. Add the garlic and ginger, and stir-fry for 1 minute or until soft. Add the chicken, almonds and chilli bean paste, and toss to combine.
- Step 4Add the oyster sauce, soy sauce and dry sherry to the wok. Stir-fry for 2 minutes or until the sauce thickens. Stir in half the shallot.
- Step 5Transfer the stir-fry to a serving platter and top with the remaining shallots. Serve with steamed rice.
- High protein
- Low carb
- Low kilojoule
Nutrition
1385 kj
Energy
20.7g
Fat Total
2.5g
Saturated Fat
2.5g
Fibre
33g
Protein
4g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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