Stir-fried Chicken with Almonds

Ingredients

• 500 g Chicken breast (cut into strips)
• 100 g Untoasted almonds (to toast in the oven)
• 1 piece Red bell pepper (cut into dice about 1 cm)
• 1 piece Green bell pepper (cut into dice about 1 cm)
• 1 piece Yellow onion (cut into dice about 1 cm)
• 20 g Fresh ginger (thinly sliced (~2 mm))
• 1 large Garlic clove (finely minced)
• 30 ml Soy sauce (2 tablespoons)
• 30 ml Oyster sauce (2 tablespoons)
• 5 g Sugar (1 teaspoon)
• 5 ml Sesame oil (1 teaspoon)
• 2 g Ground black pepper (½ teaspoon)
• 30 ml Cooking oil (sunflower or peanut) (2 tablespoons, divided into two additions)

Instructions

1. Toast the almonds

   Preheat the oven to 150 °C. Spread the almonds on a baking sheet and bake for 15 minutes, stirring halfway through for even color.

   Time: PT15M

   Temperature: 150°C

2. Prepare the chicken

   Cut the chicken breast into strips about 5 mm thick. Place in a bowl, add 2 tbsp soy sauce, black pepper and mix well. Refrigerate while preparing the vegetables.

   Time: PT5M

3. Cut the vegetables and aromatics

   Dice the red and green bell peppers into about 1 cm³ pieces. Dice the onion to the same size. Mince the garlic clove and slice the ginger into 2 mm ribbons.

   Time: PT7M

4. Prepare the cooking sauce

   In a small bowl, combine 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp sugar, ½ tsp black pepper and 1 tsp sesame oil.

   Time: PT2M

5. Cook the chicken

   Heat the wok over medium heat, add 1 tbsp cooking oil and stir‑fry the chicken for 6 minutes until nicely browned and cooked through. Remove the chicken and keep warm in the same wok.

   Time: PT6M

6. Stir‑fry aromatics and vegetables

   In the same wok, add 1 tbsp oil, then sauté the garlic, ginger and onion for 20 seconds. Add the pepper dice and continue cooking for 1 minute, stirring constantly.

   Time: PT1M

7. Combine everything

   Return the chicken to the wok, pour in the prepared sauce, stir for 1 minute. Add the toasted almonds and stir another minute to coat everything well.

   Time: PT2M

8. Plating and serving

   Transfer the stir‑fried chicken with almonds to a serving dish. Serve immediately with steamed white rice.

   Time: PT1M

Nutrition Facts

Calories

540

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

5 g