Australian Almond Board

A light, tasty and colourful stir fry.

Serves 4.

Ingredients

• 1/3 cup whole almonds
• 2 skinless chicken breasts sliced into small bite size pieces
• 1 large carrot sliced julienne style
• 1 large red pepper sliced julienne style
• 1 large green pepper sliced julienne style
• 1 large yellow pepper sliced julienne style 300g green beans trimmed and cut in half
• 1/2 bunch Chinese broccoli chopped with stalks removed
• 3 teaspoons sambal oelek
• 2 tablespoons finely chopped lemongrass
• 4 tablespoons limejuice
• 2 tablespoons palm sugar – half the sugar
• 2 tablespoons roughly chopped coriander
• 1/2 cup chopped spring onions
• 4 tablespoons sesame oil
• 1 tablespoon kecap manis
• 2 teaspoon minced garlic

Instructions

In a hot wok heat 3 tablespoons sesame oil and then add sugar, lemongrass, lime juice, kecap manis, garlic and sambal oelek. Heat to infuse the flavours. Add almonds and cook for 3 mins on a medium heat. Add chicken and cook a further 2 mins on high heat.

Add last tablespoon of sesame oil, beans, carrots, broccoli, red, yellow and green peppers and cook for 2 mins. Add freshly chopped spring onions and coriander and mix through. Serve at once with steamed rice.