Chicken and Almond Stir-fry

Alan Coxon tosses together a flashy stir-fry with flavoursome chicken morsels crunchy bean sprouts and plenty of ginger...
By Alan Coxon
Chicken and Almond Stir-fry
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 3 x 125 g skinless chicken breasts
  • 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
  • 250 g 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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