For 4 servings

Prep and cook time: 20 min


Difficulty: Easy


Cannot be frozen




Ingredients:


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


sea salt


freshly ground black pepper




Method:


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.