For 4 servings
Prep and cook time: 20 min
Cannot be frozenIngredients:
4 tbsp sesame oil
2 large skinless chicken breasts, diced
3 spring onions, chopped
1 large green pepper, cored, seeded, and diced
1 large red pepper, cored, seeded, and diced
3 - 4 tbsp blanched almonds, or hazelnuts
4 tbsp coconut aminos
1 lemon, juiced
1 pinch granulated stevia
1 pinch cayenne pepper
2 - 3 tbsp coriander, leaves only, roughly chopped
freshly ground black pepperMethod:
1 Heat 2 tbsp sesame oil in a large wok set over a high heat until hot.
2 Season the chicken with salt and pepper before adding to the wok, stir-frying for 3-4 minutes until golden-brown all over. Remove to a plate.
3 Add the remaining oil to the wok along with the spring onions and peppers. Stir-fry for 3 minutes, tossing occasionally.
4 Return the chicken to the wok along with the blanched almonds, stirring well to combine. Briefly whisk together the coconut aminos, lemon juice, stevia, and cayenne pepper in a small bowl before adding to the wok.
5 Cook for a further 2-3 minutes until the sauce has reduced and coated the chicken.
6 Serve immediately with a sprinkle of chopped coriander.