Chicken and Almonds (Healthy) |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from Dr Sandra Cabot's Liver Cleansing Diet book. It is one of my favourite recipes because it is so healthy and tastes amazing. I quite often use normal soy sauce rather than salt-reduced and I sometimes use cashew nuts rather than almonds just for a bit of a change. Ingredients:
1 cup chopped green beans |
1/2 cup diced celery |
1/2 cup chopped red capsicum |
2 tablespoons cold-press virgin olive oil |
1/2 cup skinned almonds |
1/2 cup diced onion |
500 g skinless chicken pieces |
1 garlic clove, minced |
1 tablespoon finely diced fresh gingerroot |
1/2 cup sliced mushrooms |
2 -3 cups chicken stock |
2 tablespoons cornflour |
3 tablespoons reduced-salt soy sauce |
1 spring onion, chopped |
10 sprigs fresh coriander |
1/4 cup chopped basil leaves |
Directions:
1. Steam the beans, celery and capsicum, starting with the beans first, then adding the celery and lastly the capsicum for a few minutes. Set aside.
2. Heat oil and fry almonds until golden brown, remove from oil and drain on kitchen paper. Saute onion in the same pan for 2 minutes, then add chicken pieces and saute for 2 minutes. Add garlic, ginger, mushrooms, stir and saute for 2 minutes, adding water if the mixture gets too dry. Add 1 small cup chicken stock and cook for 10 minutes.
3. Blend cornflour with the remainder of the chicken stock and stir slowly into saucepan. Bring to a boil and cook for 3 minutes while stirring. Add the steamed vegetables, soy sauce, spring onion and fresh herbs.
4. Serve with rice.
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