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.