Lemon chicken and almonds Try this delicious low-fat dish from the National Heart Foundation Cookbook. Serves 6. Ingredients Juice of 1 lemon 2 teaspoons reduced-salt soy sauce 2 tablespoons dry sherry 4 (about 500g) skinless chicken thigh (or breast) fillets, thinly sliced 1 tablespoon peanut (or vegetable) oil 1 onion, chopped 1 teaspoon grated fresh ginger 1 large red capsicum, sliced 300g broccoli (or beans), chopped 1/3 cup almonds (or cashews), toasted 2 teaspoons cornflour 2 tablespoons water (or vegetable) stock Method Combine first 5 ingredients in a bowl. Toss. Cover.  Marinate in the refrigerator for at least 30 minutes. Drain. Reserve marinade.  Heat half the oil in a wok. Stir-fry chicken in batches until cooked. Set aside.  Heat remaining oil in wok. Add onion and ginger. Stir-fry for 1 minute. Add capsicum, broccoli and almonds. Stir-fry for 1 minute.  Combine cornflour, water and reserved marinade.  Return chicken to wok. Add cornflour mixture. Stir-fry for 1 minute or until mixture boils.  Serve with steamed or boiled rice. Winter 1999 edition Your Health Newsletter