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Prep 15 mins
Cook 10 mins
This recipe was adapted from the January 2009 issue of "recipes +" magazine. Almonds are a great source of vitamins, inclusing folate, and this is a yummy way of adding them to your diet. If you want to cut costs a little, use thigh fillets instead of breast fillets, and use bok choy instead of choy sum. Also, the origional recipe called for 3 cups of cooked long-grain brown rice, but we prefer noodles, so I altered the recipe to suit. (***The original recipe with rice, is gluten free)
- 500 g chicken breast fillets, trimmed and thinly sliced
- cooking spray
- 1 medium red capsicum, sliced
- 1 bunch choy sum, trimmed and chopped
- 1⁄2 cup chicken stock
- 1⁄4 cup tamari
- 2 garlic cloves, crushed
- 3 green onions, cut diagonally into 3cm lengths
- 1⁄3 cup basil leaves, torn
- 1 fresh long red chili, thinly sliced
- 3 cups udon noodles, softened
- 1⁄3 cup toasted sliced almonds
- Heat a wok over moderately high heat. Spray chicken with oil. Stir-fry chicken in batches for 1-2 minutes or until seared. Transfer toa bowl.
- Spray capsicum and choy sum with oil. Stir-fry capsicum for 1 minute. Add chicken and choy-sum. Stir-fry 1 minute.
- Add stock, tamari and garlic to wok. Bring to boil; stir-fry for 1-2 minutes more or until choy sum wilts. Remove from heat. Add onion, basil and chilli. Add noodles and toss to combine. Season with salt.
- Spoon into bowls and sprinkle with almonds.