Name: Chicken stir-fry with almonds and bok choy
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3/4 cup (120g) whole blanched almonds; 625 gram chicken breast fillets, sliced thinly; 1/3 cup (80ml) hoisin sauce; 500 gram bok choy, quartered

Ingredients

3/4 cup (120g) whole blanched almonds

625 gram chicken breast fillets, sliced thinly

1/3 cup (80ml) hoisin sauce

500 gram bok choy, quartered

Method

1.Dry-fry nuts in heated wok until browned lightly; remove from wok.

2.Combine chicken and half the hoisin sauce in medium bowl. Heat oiled wok; stir-fry chicken, in batches, until cooked. Remove from wok.

3.Stir-fry bok choy, remaining sauce and ¼ cup water in wok until bok choy is tender. Return chicken and nuts to wok; stir-fry until hot.

Leafy Asian vegetables like bok choy are found in most supermarkets, on restaurant menus and in our refrigerators at home. Bok choy is particularly popular as it’s inexpensive, easy to prepare, full of nutrients and tastes delicious – the perfect green addition to your kid’s dinner plate.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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