Chilli chicken and almond stir-fry

Blanched almonds add crunch to this lip-smacking Chinese-style stir-fry.

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
* 1 tbs peanut oil
* 85g (1/2 cup) blanched almonds
* 500g chicken breast fillets, thinly sliced
* 2 garlic cloves, finely chopped
* 2 tsp finely chopped fresh ginger
* 2 tsp chilli bean paste
* 1 tbs oyster sauce
* 1 tbs light soy sauce
* 1 tbs dry sherry
* 4 shallots, ends trimmed, thinly sliced diagonally
* Steamed rice, to serve


Method
1. Heat one-third of the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 1 minute or until golden. Transfer to a plate.
2. Heat half the remaining oil in the wok until just smoking. Add half the chicken and stir-fry for 2 minutes or until golden. Transfer to the plate. Repeat with the remaining chicken, reheating the wok between batches.
3. Heat remaining oil in the wok until just smoking. Add the garlic and ginger, and stir-fry for 1 minute or until soft. Add the chicken, almonds and chilli bean paste, and toss to combine.
4. Add the oyster sauce, soy sauce and dry sherry to the wok. Stir-fry for 2 minutes or until the sauce thickens. Stir in half the shallot.
5. Transfer the stir-fry to a serving platter and top with the remaining shallots. Serve with steamed rice.

Source
Australian Good Taste - Page 103
Recipe by Alison Adams