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Chicken, almond and brussels sprouts stir-fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious and nutritious dish ready in just 25 minutes, low-fat and budget-friendly.
Ingredients:
  • 3 eschalots, peeled and thinly sliced lengthways
  • 3 cloves garlic, peeled and thinly sliced lengthways
  • 2 large red chillies, sliced on the diagonal
  • 18.40 gm vegetable oil
  • 300g baby brussels sprouts, halved
  • 600g chicken breast
  • 40g blanched almonds
  • 24.40 gm fish sauce
  • 9.00 gm sugar
  • Juice of 1 lime
  • 1 bunch lemon basil, leaves picked
  • brown rice, to serve
Instructions:
  • Preheat a large wok on high heat, add a splash of oil, and quickly stir-fry the eschalots, garlic, and chili until the eschalot turns golden, about 1 minute. Transfer to a large bowl.
  • Add a touch more oil and stir-fry the brussels sprouts until just tender. Transfer them to the bowl. Stir-fry the almonds until golden brown and add them to the bowl as well.
  • Drizzle in the remaining oil in the wok and stir-fry the chicken for 3-4 minutes until cooked. Return the cooked mixture to the wok, then add the fish sauce, sugar, and lime juice. Toss quickly to warm through. Remove from heat and stir in the lemon basil.
  • Enjoy right away alongside fluffy steamed brown rice.

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