Chicken With Almonds [1]

An easy Chinese style stir fry made with chicken, almonds and plenty of healthy vegetables in a very tasty sauce. An ideal supper dish when served with simple Jasmine rice.

3 tablespoons of soy sauce

2 tablespoons of oyster sauce

1 teaspoon of sesame oil

1 teaspoon of rice vinegar

2 teaspoons of white sugar

2 teaspoons of cornflour

100g blanched almonds

2 shallots

A small piece of ginger

1 red pepper

100g baby chestnut mushrooms

75g mange tout

50g canned water chestnuts

75g canned bamboo shoots

2 tablespoons of groundnut oil

Servings

Person

1

First make the sauce. Mix together the soy sauce, oyster sauce, sesame oil, rice vinegar and sugar with 3 tablespoons of cold water. Make a paste with the cornflour and 2-3 teaspoons of cold water and stir it into the sauce. Set aside.
2

Toast the almonds gently in a hot dry pan for a minute or two and then set aside.
3

Peel and finely slice the shallots, peel and roughly grate the ginger, deseed and thinly slice the pepper, wipe and halve the baby mushrooms and diagonally halve the mange tout.
4

Slice the chicken into short strips, removing any skin. Heat a tablespoon of groundnut oil and fry the chicken in a hot wok for 6-7 minutes, or until cooked through and browned. Lift out onto a warm plate with a slotted spoon.
5

Add another tablespoon of oil to the wok and stir fry the shallot for a minute, add the ginger and pepper and cook for a further 2 minutes. Stir in the mushrooms, water chestnuts and bamboo shoots and cook for another minute or two.
6

Return the chicken to the wok and stir in the toasted almonds and the mange tout.
7

Stir in the prepared sauce, lower the heat a little and cook for a few minutes until the sauce is hot and everything has warmed through. Serve with plain Jasmine rice.