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    You are in: Home / Recipes / Chicken & Almond Stir-Fry Recipe
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    Chicken & Almond Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sara 76's Note:

    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)

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Spray capsicum and choy sum with oil. Stir-fry capsicum for 1 minute. Add chicken and choy-sum. Stir-fry 1 minute.
    3. 3
      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.
    4. 4
      Spoon into bowls and sprinkle with almonds.

    Ratings & Reviews:


    Nutritional Facts for Chicken & Almond Stir-Fry

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 218.8
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 0.8 g
    Cholesterol 73.4 mg
    Sodium 1132.6 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 2.2 g
    Sugars 2.7 g
    Protein 33.9 g

    The following items or measurements are not included:

    choy sum


    udon noodles

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