Chicken and Almonds (Healthy)

This recipe is from Dr Sandra Cabot's Liver Cleansing Diet book. It is one of my favourite recipes because it is so healthy and tastes amazing. I quite often use normal soy sauce rather than salt-reduced and I sometimes use cashew nuts rather than almonds just for a bit of a change.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup  chopped green beans
• 1⁄2 cup  diced celery
• 1⁄2 cup  chopped red capsicum
• 2  tablespoons  cold-press  virgin olive oil
• 1⁄2 cup  skinned  almonds
• 1⁄2 cup  diced onion
• 500  g skinless chicken pieces
• 1  garlic clove, minced
• 1  tablespoon  finely diced  fresh gingerroot
• 1⁄2 cup  sliced mushrooms
• 2 -3  cups  chicken stock
• 2  tablespoons cornflour
• 3  tablespoons  reduced-salt soy sauce
• 1  spring onion, chopped
• 10  sprigs fresh coriander
• 1⁄4 cup  chopped basil leaves

Directions

1. Steam the beans, celery and capsicum, starting with the beans first, then adding the celery and lastly the capsicum for a few minutes. Set aside.
2. Heat oil and fry almonds until golden brown, remove from oil and drain on kitchen paper. Saute onion in the same pan for 2 minutes, then add chicken pieces and saute for 2 minutes. Add garlic, ginger, mushrooms, stir and saute for 2 minutes, adding water if the mixture gets too dry. Add 1 small cup chicken stock and cook for 10 minutes.
3. Blend cornflour with the remainder of the chicken stock and stir slowly into saucepan. Bring to a boil and cook for 3 minutes while stirring. Add the steamed vegetables, soy sauce, spring onion and fresh herbs.
4. Serve with rice.