Ingredients
- 2 palm size portions of chicken breast, cut into small cubes
- 1/2 handful onion, cut lengthwise
- 2 handfuls red capsicum, cut into strips
- 2 handfuls celery stalks, cut diagonally
- 2 teaspoons grated ginger
- 1/2 handful blanched almonds
- 1 handful bamboo shoots
- 1 handful snow peas
- Extra virgin olive oil for cooking
Method
1. Add extra virgin olive oil to a wok and cook almonds until golden. Remove and drain on absorbent paper.
2. Add 1 teaspoon ginger, sauté for 1 minute then add all vegetables. Cook for 1 to 2 minutes and place to side.
3. Place chicken and remaining ginger in pan, with a little more oil and cook until almost done. Return vegetables and almonds to the pan and warm through.
Serves 2