Chicken, Vegetable & Almond Stir-Fry
Serve on a plate with a steamy bowl of white rice for a flavour-packed and hearty dinner
A light, tasty and perfectly economical stir-fry to tide you through the weeknights, this dish consists of chicken breast fillets, broccolini, peas, corn and almonds for a hearty and healthy meal.
Yield: Serves 4
Prep Time: 10 mins
Cook Time: 20 mins
Difficulty Level: 2/5
Ingredients
- 2½ cups (500 g) jasmine rice
- 2 tbsps peanut oil
- 625 g chicken breast fillets, sliced thinly
- 2 clove garlic, crushed
- 345 g broccolini, trimmed, chopped coarsely
- 125 g fresh baby corn, halved lengthways
- 155 g sugar snap peas, trimmed
- ⅓ cup (45 g) toasted slivered almonds
- 1 tbsp fish sauce
- 1 tbsp sweet chilli sauce
- ⅓ cup Thai basil leaves
Steps
01. Cook rice in a large saucepan of boiling water until just tender; drain. Cover to keep warm.
02. Heat half the oil in a wok over high heat; stir-fry chicken, in batches, until browned lightly and cooked through. Remove from wok.
03. Heat remaining oil in wok; stir-fry onion and garlic until onion softens. Add broccolini, corn and peas; stir-fry until vegetables are tender.
04. Return chicken to wok with nuts and sauces; stir-fry until heated through. Sprinkle stir-fry with basil; serve with rice.
TIP You can use vegetables of your choice; broccoli, asian greens, asparagus and capsicum (bell pepper) would all work well. Use packet microwave rice for a faster option.
Photo: bauersyndication.com.au