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

1. Heat a wok over moderately high heat.
2. Spray chicken with oil.
3. Stir-fry chicken in batches for 1-2 minutes or until seared.
4. Transfer toa bowl.
5. Spray capsicum and choy sum with oil.
6. Stir-fry capsicum for 1 minute.
7. Add chicken and choy-sum.
8. Stir-fry 1 minute.
9. Add stock, tamari and garlic to wok.
10. Bring to boil; stir-fry for 1-2 minutes more or until choy sum wilts.
11. Remove from heat.
12. Add onion, basil and chilli.
13. Add noodles and toss to combine.
14. Season with salt.
15. 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)