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Categories:
oil blanched almonds chicken thighs red pepper red onion sugar snap peas stir-fry sauce fresh basil steamed rice
Viewed: 41 - Published at: 5 years agoIngredients
- 1 tbsp oil
- 1/3 cup blanched almonds
- 12 oz boneless skinless chicken thighs, sliced
- 1 None red pepper, seeded and sliced
- 1 None red onion, cut into wedges
- 4 oz sugar snap peas, trimmed
- 1/3 cup stir-fry sauce
- None None Fresh basil leaves, for garnish
- None None Steamed rice, to serve
Method
- Heat half the oil in a wok or large skillet on high heat. Add almonds and stir-fry for 1-2 mins, until golden. Drain on paper towels
- Add chicken in 2 batches to wok and stir-fry for 2-3 mins, until golden. Transfer to a plate.
- Heat remaining oil in wok. Stir-fry pepper and onion for 1-2 mins, until onion is tender.
- Return chicken to wok with sugar snap peas, stir-fry sauce and almonds. Stir-fry for 2-3 mins, until heated through. Garnish with basil leaves and serve with rice.
