Chilli chicken & almond stir fry

Preparation Time

20 minutes

Equipment

You will need a sharp chef's knife for this recipe.

Ingredients (serves 4)

3 (about 700g) single chicken breast fillets

60ml (1/4 cup) peanut oil

1 tbs soy sauce

1 tbs sambal oelek

2 garlic cloves, crushed

1 tbs finely grated fresh ginger

2 bunches asparagus, woody ends trimmed, cut into 4cm lengths

100g green beans, topped, cut into 3cm lengths

125ml (1/2 cup) chicken stock

2 tbs oyster sauce

1/2 cup firmly packed coarsely chopped fresh coriander

65g (1/2 cup) toasted slivered almonds

Steamed jasmine rice, to serve

Method

1. Use a sharp chef's knife to thinly slice chicken. Combine chicken, 1 tbs of the oil, soy sauce, sambal oelek, garlic and ginger in

a glass or ceramic bowl. Set aside for 5 minutes to develop the flavours.

2. Heat 1 tbs of remaining oil in a frying pan or wok over medium-high heat until just smoking. Add one-third of chicken mixture

and stir-fry for 1-2 minutes. Transfer to a bowl. Repeat, in 2 more batches, with remaining chicken mixture, reheating pan

between batches.

3. Add remaining oil to pan and heat until just smoking. Add asparagus and beans and stir-fry for 2 minutes or until bright green.

Add chicken, stock and oyster sauce and stir-fry for 2 minutes or until chicken is cooked. Remove from heat.

4. Sprinkle with almonds and coriander, and serve with the rice.