Snow Pea, Almond & Chicken Stir-Fry

AuthorAnnabelle
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
AuthorAnnabelleCategory, , , 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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Become a Mover Member today to enjoy tips and tricks on living your best life. Your account will give you free access to amazing recipes which you can save and rate, eating plans and easy to follow workout routines to help you move with confidence.
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