Chicken & Almond Stir-Fry

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)

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

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