Snow Pea, Almond & Chicken Stir-Fry

AuthorAnnabel
RatingDifficultyBeginner

This scrumptious stir-fry can be served individually or as an impressive help yourself dish.

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 800 g chicken thighsthinly sliced
 1 red onioncut into thick wedges
 3cm piece fresh gingerpeeled, thinly sliced
 2 garlic clovescrushed
 2 tsp sesame oil
 1 tsp Chinese five spice
 1 tbsp peanut oil
 100 g blanched almonds
 150 g snow peastrimmed
 125 g baby cornhalved diagonally
 2 tbsp oyster sauce
 2 tbsp kecap manis
 steamed jasmine rice to serve
 ½ cup fresh coriander leaves
What are we cooking today?
1

This delicious, low carb, stir-fry is colourful and as good as anything you'd get in your favourite Chinese restaurant.

Getting started
2

Combine the chicken, onion, ginger, garlic, sesame oil and Chinese five spice in a glass or ceramic bowl. Set aside for 15 minutes to marinate.

3

Heat half the peanut oil in a wok over high heat until just smoking.

4

Add the almonds and stir-fry for 2 minutes or until toasted. Use a slotted spoon to transfer almonds to a heatproof bowl.

5

Add one-quarter of the chicken mixture to the wok and stir-fry for 3 minutes or until golden brown.

6

Transfer to the bowl with the almonds. Repeat, in 3 more batches, with remaining chicken mixture, reheating the wok between batches.

7

Heat the remaining peanut oil in the wok until just smoking.

8

Add the snow peas and baby corn and stir-fry for 2 minutes or until the snow peas are bright green and tender crisp.

9

Add the chicken mixture, oyster sauce and kecap manis and stir-fry for 1 minute or until the sauce thickens.

10

Divide the rice among serving bowls.

11

Top with stir-fry and coriander to serve.

Annabelle's tips
12

If on a no-carb diet, this dish is delicious on it's own without rice.

Ingredients

 800 g chicken thighsthinly sliced
 1 red onioncut into thick wedges
 3cm piece fresh gingerpeeled, thinly sliced
 2 garlic clovescrushed
 2 tsp sesame oil
 1 tsp Chinese five spice
 1 tbsp peanut oil
 100 g blanched almonds
 150 g snow peastrimmed
 125 g baby cornhalved diagonally
 2 tbsp oyster sauce
 2 tbsp kecap manis
 steamed jasmine rice to serve
 ½ cup fresh coriander leaves

Directions

What are we cooking today?
1

This delicious, low carb, stir-fry is colourful and as good as anything you'd get in your favourite Chinese restaurant.

Getting started
2

Combine the chicken, onion, ginger, garlic, sesame oil and Chinese five spice in a glass or ceramic bowl. Set aside for 15 minutes to marinate.

3

Heat half the peanut oil in a wok over high heat until just smoking.

4

Add the almonds and stir-fry for 2 minutes or until toasted. Use a slotted spoon to transfer almonds to a heatproof bowl.

5

Add one-quarter of the chicken mixture to the wok and stir-fry for 3 minutes or until golden brown.

6

Transfer to the bowl with the almonds. Repeat, in 3 more batches, with remaining chicken mixture, reheating the wok between batches.

7

Heat the remaining peanut oil in the wok until just smoking.

8

Add the snow peas and baby corn and stir-fry for 2 minutes or until the snow peas are bright green and tender crisp.

9

Add the chicken mixture, oyster sauce and kecap manis and stir-fry for 1 minute or until the sauce thickens.

10

Divide the rice among serving bowls.

11

Top with stir-fry and coriander to serve.

Annabelle's tips
12

If on a no-carb diet, this dish is delicious on it's own without rice.

Snow Pea, Almond & Chicken Stir-Fry
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 800 g chicken thighsthinly sliced
 1 red onioncut into thick wedges
 3cm piece fresh gingerpeeled, thinly sliced
 2 garlic clovescrushed
 2 tsp sesame oil
 1 tsp Chinese five spice
 1 tbsp peanut oil
 100 g blanched almonds
 150 g snow peastrimmed
 125 g baby cornhalved diagonally
 2 tbsp oyster sauce
 2 tbsp kecap manis
 steamed jasmine rice to serve
 ½ cup fresh coriander leaves

Directions

What are we cooking today?
1

This delicious, low carb, stir-fry is colourful and as good as anything you'd get in your favourite Chinese restaurant.

Getting started
2

Combine the chicken, onion, ginger, garlic, sesame oil and Chinese five spice in a glass or ceramic bowl. Set aside for 15 minutes to marinate.

3

Heat half the peanut oil in a wok over high heat until just smoking.

4

Add the almonds and stir-fry for 2 minutes or until toasted. Use a slotted spoon to transfer almonds to a heatproof bowl.

5

Add one-quarter of the chicken mixture to the wok and stir-fry for 3 minutes or until golden brown.

6

Transfer to the bowl with the almonds. Repeat, in 3 more batches, with remaining chicken mixture, reheating the wok between batches.

7

Heat the remaining peanut oil in the wok until just smoking.

8

Add the snow peas and baby corn and stir-fry for 2 minutes or until the snow peas are bright green and tender crisp.

9

Add the chicken mixture, oyster sauce and kecap manis and stir-fry for 1 minute or until the sauce thickens.

10

Divide the rice among serving bowls.

11

Top with stir-fry and coriander to serve.

Annabelle's tips
12

If on a no-carb diet, this dish is delicious on it's own without rice.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 588
% Daily Value *
Total Fat 37g57%
Saturated Fat 7g35%
Cholesterol 158mg53%
Sodium 1423.31mg60%
Total Carbohydrate 13g5%
Dietary Fiber 6g24%
Protein 44g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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