Inala Primary CareLemon 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
Preparation
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.
Disclaimer:
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
www.yourhealth.net.au/inala