Chicken & Almond Stir-Fry
- 500 g chicken breast fillets, trimmed and thinly sliced
- cooking spray
- 1 medium red capsicum, sliced
- 1 bunch choy sum, trimmed and chopped
- 12 cup chicken stock
- 14 cup tamari
- 2 garlic cloves, crushed
- 3 green onions, cut diagonally into 3cm lengths
- 13 cup basil leaves, torn
- 1 fresh long red chili, thinly sliced
- 3 cups udon noodles, softened
- 13 cup toasted sliced almonds
- Heat a wok over moderately high heat.
- Spray chicken with oil.
- Stir-fry chicken in batches for 1-2 minutes or until seared.
- Transfer toa bowl.
- Spray capsicum and choy sum with oil.
- Stir-fry capsicum for 1 minute.
- Add chicken and choy-sum.
- Stir-fry 1 minute.
- Add stock, tamari and garlic to wok.
- Bring to boil; stir-fry for 1-2 minutes more or until choy sum wilts.
- Remove from heat.
- Add onion, basil and chilli.
- Add noodles and toss to combine.
- Season with salt.
- Spoon into bowls and sprinkle with almonds.
cooking spray, red, choy, chicken, tamari, garlic, green onions, basil, long red chili, udon noodles, almonds
Taken from www.food.com/recipe/chicken-almond-stir-fry-357719 (may not work)