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Chicken and almond stir-fry
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 4-6
Alan Coxon tosses together a flashy stir-fry with flavoursome chicken morsels crunchy bean sprouts and plenty of ginger...
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Ingredients
- 3 x 125g skinless Chicken breast
- 2 tsp cornflour
- 2 egg whites
- 1 tbsp Soy sauce
- 1 tsp ground black pepper
- 3 tbsp groundnut oil
- 3 cloves Garlic, crushed
- 1 x 5 cm Ginger, peeled, finely chopped or grated
- 2 tbsp oyster sauce
- 3 tbsp dry Sherry
- 1 tsp demerara sugar, or light brown sugar
- 2 Carrots, cut into thin strips
- 6 Spring onions, shredded
- 250g bean sprouts
- 2 tbsp Almonds
Method
1. Thinly slice the chicken breasts.2. Combine the cornflour, egg whites, soy sauce and pepper. Stir until smooth before mixing with the chicken strips.
3. Heat a wok or large frying pan, and add the oil, garlic and ginger. Stir-fry for 20-30 seconds, until you catch a whiff of toasted ginger and garlic.
4. Add the chicken to the pan and stir-fry for a further 3 minutes.
5. Stir in the oyster sauce, sherry and sugar, and fry for 2 minutes.
Add the carrots and spring onions and cook briskly for another 2 minutes.
6. Scatter over the bean sprouts, reheat and adjust the seasoning. Sprinkle with almond slivers and serve straight away.
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