Almond Chicken Stir Fry

2 cups chicken thigh fillets or breast finely sliced
1 small bag of bean shoots
1 bunch of either Bok Choy OR Choy Sum OR Pack Choy washed and sliced
Splash oyster sauce (one bottle should do 3 stir-fry)
2 cups chopped spring onion  
2 red capsicum or red paprika’s chopped 
1 tsp chopped garlic
1 tsp chopped ginger
1 dessert spoon olive oil    
1 cup unsalted Australian Almonds for crunch 

Heat the wok and add oil, chicken, ginger, garlic and stir till chicken colours up, approx 1 to 2 minutes. Add all the other ingredients, stirring for a minute or two, then add the sauces at the last minute.  Stir through the nuts and serve. Great with fragrant rice or noodles. *Try other Ayam stir-fry sauces for a different taste sensation!!!

Serves: 4

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