Toasted Almond Stir-Fry
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Toast almonds by putting in a large wide heavy-bottomed frying pan. (It will later be used for the stir-fry.) Place over medium heat and stir often until fragrant and just starting to brown, 7 to 10 minutes.Turn onto a plate. Sprinkle with cinnamon or cumin and toss.
Prepare all ingredients before starting to stir-fry. Slice chicken, if necessary, into bite-sized 1/2 inch wide (1 cm) strips. Slice peppers into thin bite-sized strips. Trim bok choy, then slice in half. Rinse outer leaves to remove any grit. Then slice large pieces crosswise. Thinly slice the white part of the green onion and thickly slice the green portion. Stir teriyaki sauce with cornstarch until dissolved. Add the orange juice, garlic, hot pepper flakes and sesame oil.
When ready to cook, heat oil in the frying pan over medium heat. Add chicken and stir-fry just until golden all over, from 3 to 4 minutes. Add the peppers and green onions and stir-fry for 2 minutes. Pour in the teriyaki mixture and stir constantly for 3 minutes. Add boy choy and continue stir-frying until it is cooked as you like, about 3 more minutes. Mix in half the almonds and spoon over rice. Then scatter with remaining almonds.
|Per 370 g serving||Amount|
|Saturated Fat||2 g|
|Per 370 g serving||% Daily Value|