Inala Primary Care
Lemon chicken and almondsTry this delicious low fat dish from the National Heart Foundation Cookbook.
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
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.
Please note this information was correct at time of printing.
For up to date information, speak to your doctor.
Source: Winter 1999 edition of Your Health Newsletter