Almond Chicken
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 10 | pc | Chicken, Fillets (100g) , finely sliced |
| 250 | g | Onions |
| 250 | g | Carrots |
| 250 | g | waterchestnuts |
| 250 | g | Mushrooms |
| 150 | g | Bamboo shoots in can 3/1 |
| 250 | g | Nuts, Almonds whole |
| 150 | ml | Soya sauce, standard |
| 500 | g | KNORR USA Long Grain Rice |
| 500 | ml | KNORR Chicken Bouillon |
| Oil, Peanut |
Preparation
1. Heat the peanut oil in a wok or a sauté pan.
2. Fry off the sliced chicken over high heat.
3. Add the onions, carrots, bamboo shoots, mushrooms and
chestnuts.
4. Continue cooking for a further 3 mins.
5. Add the soy sauce and cook for 1 minute.
6. In a separate pan, sauté off the almonds until golden brown.
7. Serve the chicken with braised rice sprinkled with almonds.
