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Chicken & Almond Stir-Fry

Here's how you make Chicken & Almond Stir-Fry
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  • Servings: 4
  • Prep: 20m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 375 grams skinless boneless chicken breasts (3 x 125 grams each breast)
  • 2 teaspoons cornflour
  • 2 egg whites
  • 1 tablespoons soy sauce
  • 1 teaspoon ground black pepper
  • 3 tablespoons oil (groundnut oil)
  • 3 cloves garlic, crushed
  • Gingerroot (1 x 5 cm ginger, peeled, finely chopped or grated)
  • 2 tablespoon oyster sauce
  • 3 tablespoons dry sherry
  • 1 teaspoon demerara sugar (or light brown sugar)
  • 2 whole (6 ounces) carrots (cut into thin strips)
  • 6 spring onions, shredded
  • 250 grams bean sprouts
  • 2 tablespoons slivered almond (slivers)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Thinly slice the chicken breasts.

  • Step 2: Combine the cornflour, egg whites, soy sauce and pepper. Stir until smooth before mixing with the chicken strips.

  • Step 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.

  • Step 4: Add the chicken to the pan and stir-fry for a further 3 minutes.

  • Step 5: Stir in the oyster sauce, sherry and sugar, and fry for 2 minutes.

  • Step 6: Add the carrots and spring onions and cook briskly for another 2 minutes.

  • Step 7: Scatter over the bean sprouts, reheat and adjust the seasoning. Sprinkle with almond slivers and serve straight away.

We hope you enjoy this recipe!

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