Stir-fried Chicken

A quick and easy nutritious meal. Goes well with brown rice.

Ingredients

• 1 tbs grapeseed oil
• 500g chicken breast fillets, cut into strips
• 2 tbs Chinese black vinegar
• 1.5 tbs gluten-free reduced-salt tamari
• 1-2 tsp sambal oelek, to taste
• 2 tsp caster sugar
• 1 white onion, cut into thin wedges
• 6 celery stalks, trimmed, thinly sliced on the diagonal
• 250g green beans, topped, cut into 4cm lengths
• 1/4 cup (40g) raw almonds
• 3 cups steamed brown rice, to serve

Instruction

1. Heat half the oil in a wok or large fry pan over high heat.
2. Stir-fry the chicken, in batches, for 1-2 minutes, until golden.
3. Stir vinegar, tamari, sambal and sugar in a small bowl until sugar dissolves, and set aside.
4. Return the wok to high heat and heat remaining oil.
5. Add onion and stir-fry for 1 minute.
6. Add celery and beans, and stir-fry for 1-2 minutes, until tender.
7. Return chicken to wok with vinegar mixture and nuts.
8. Stir-fry for 2-3 minutes, until the chicken is cooked through and coated in the sauce.
9. Serve with brown rice.