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Chilli chicken and almond stir-fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Crunchy blanched almonds elevate this flavorful Chinese stir-fry.
Ingredients:
  • 18.20 gm peanut oil
  • 85g (1/2 cup) blanched almonds
  • 500g chicken breast fillets, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped fresh ginger
  • 2 tsp chilli bean paste
  • 24.40 gm oyster sauce
  • 21.00 gm light soy sauce
  • 20.00 ml dry sherry
  • 4 shallots, ends trimmed, thinly sliced diagonally
  • Steamed white rice, to serve
Instructions:
  • In a wok over high heat, heat one-third of the oil until smoking. Stir-fry almonds until golden, about 1 minute. Transfer to a plate.
  • Heat the oil in the wok until it shimmers. Cook half of the chicken, stirring frequently, until golden brown, about 2 minutes. Transfer to a plate and repeat with the remaining chicken, making sure to reheat the wok in between batches.
  • Heat the remaining oil in the wok until it shimmers. Stir in the garlic and ginger, cooking for 1 minute until fragrant. Toss in the chicken, almonds, and chili bean paste, stirring well to combine.
  • Pour the oyster sauce, soy sauce, and dry sherry into the wok. Stir-fry for 2 minutes until the sauce thickens, then mix in half of the shallot.
  • Plate the stir-fry and garnish with the rest of the shallots. Serve alongside steamed rice.

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