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Snow pea, almond & chicken stir-fry
Snow pea, almond & chicken stir-fry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your Thursday night with a modern twist on a classic Chinese stir-fry.
Ingredients:
  • 6 (about 800g) chicken thigh fillets, thinly sliced
  • 1 red onion, cut into thick wedges
  • 3cm-piece fresh ginger, peeled, thinly sliced
  • 2 tsp sesame oil
  • 1 tsp Chinese five spice
  • 18.20 gm peanut oil
  • 1 x 100g pkt blanched almonds
  • 150g snow peas, trimmed
  • 1 x 125g punnet baby corn, halved diagonally
  • 48.80 gm oyster sauce
  • 40.00 ml kecap manis
  • Steamed jasmine rice, to serve
  • 125.00 ml fresh coriander leaves
Instructions:
  • In a glass or ceramic bowl, mix the chicken with onion, ginger, garlic, sesame oil, and Chinese five spice. Let it marinate for 15 minutes.
  • In a smoking hot wok, fry almonds in half the peanut oil for 2 minutes until toasted. Transfer almonds to a heatproof bowl using a slotted spoon.
  • Stir-fry a portion of the chicken mixture in the wok until golden brown, approximately 3 minutes. Transfer to the bowl with almonds. Repeat this process with the remaining chicken mixture in 3 more batches, ensuring the wok is reheated between each batch.
  • Heat the peanut oil in the wok until smoking. Stir in the snow peas and baby corn and cook for 2 minutes until snow peas are vibrant green and tender-crisp. Add the chicken, oyster sauce, and kecap manis, stir-fry for 1 minute until the sauce thickens.
  • Spoon the rice into individual bowls and generously layer with the flavorful stir-fry mixture. Garnish with fresh coriander before serving.

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