Almond Chicken Stir-Fry

• 1 tbsp peanut oil
• 1/2 cup blanched almonds
• 1 1/3 lbs boneless skinless chicken breasts, thinly sliced
• 2 cloves garlic, crushed
• 1 piece (3/4 inch) ginger, peeled and grated
• 2 tsp sambal oelek (Indonesian ground chili paste)
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp dry sherry
• 6 None green onions, chopped coarsely

1. Heat 1 tsp of the oil in a wok on high heat. Stir-fry the nuts until lightly browned. Remove from the wok.
2. Heat the remaining oil in the wok on high heat. Stir-fry the chicken, in batches, until browned. Remove from the wok.
3. Add the garlic, ginger and sambal to the wok and stir-fry until fragrant. Return the nuts and chicken to the wok with the sauces and sherry and stir-fry until heated through. Add the onion and stir-fry until combined. Season to taste and serve.

peanut oil, blanched almonds, chicken breasts, garlic, ginger, sambal oelek, oyster sauce, soy sauce, sherry, green onions

Taken from recipes-plus.com/api/v2.0/recipes/32534 (may not work)