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Chicken and almond stir fry
Chicken and almond stir fry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Vegetable-packed stir-fry, perfect for a quick and satisfying weeknight dinner.
Ingredients:
  • 9.20 gm olive oil
  • 85g almond
  • 500g chicken tenderloins, excess fat trimmed, cut into long thin strips
  • 1 brown onion, cut into thin wedges
  • 1 bunch broccolini, cut into 4cm lengths
  • 115g pkt baby corn, halved lengthways
  • 1 bunch baby bok choy, quartered lengthways, washed
  • 44.00 gm sweet chilli sauce
  • 20.00 ml kecap manis
  • 270g jasmine rice
Instructions:
  • In a large wok over medium heat, warm 1 teaspoon of oil. Add almonds and cook, tossing, for 1-2 minutes until lightly browned and aromatic. Drain almonds on a paper towel-lined plate. Increase heat to high, then stir-fry half of the chicken for 2 minutes until cooked. Transfer to a plate and repeat with the remaining chicken.
  • In the wok over medium-high heat, heat the remaining oil. Add the onion, broccolini, and corn, stir-frying for 2-3 minutes until almost tender. Add the bok choy and cook for 1-2 minutes until wilted. Combine chili sauce, kecap manis, and 2 tablespoons water, then toss with the vegetables. Lastly, toss in the almonds. Enjoy!
  • Prepare the jasmine rice following the instructions on the package.
  • Plate the chicken alongside a generous serving of fluffy, fragrant rice.

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