Ingredients

  • 2 palm size portions of chicken breast, cut into small cubes
  • 1/2 handful onion, cut lengthwise
  • 2 handfuls red capsicum, cut into strips
  • 2 handfuls celery stalks, cut diagonally
  • 2 teaspoons grated ginger
  • 1/2 handful blanched almonds
  • 1 handful bamboo shoots
  • 1 handful snow peas
  • Extra virgin olive oil for cooking

Method

1.     Add extra virgin olive oil to a wok and cook almonds until golden. Remove and drain on absorbent paper.

2.     Add 1 teaspoon ginger,sauté for 1 minute then add all vegetables. Cook for 1 to 2 minutes and place to side.

3.     Place chicken and remaining ginger in pan, with a little more oil and cook until almost done. Return vegetables and almonds to the pan and warm through.

Serves 2.