Almond chicken with celery and carrots

Ingredients

For 1 serving

• Chicken breast130 g
• Almonds15 g
• Celery60 g
• Carrots60 g
• Onion50 g
• Soy sauce1 tablespoon
• Cornstarch1 teaspoon
• White rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, soy, celery,

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile toast the almonds in a dry frying pan over medium heat for 3–4 minutes, stirring, until golden and fragrant; set aside.
3. Cut the chicken breast into cubes of about 2 cm and coat with the cornflour. Peel the carrots and cut into chunks, cut the celery into 1 cm pieces and the onion into thin wedges.
4. Heat the groundnut oil in the same pan over high heat and stir-fry the chicken for 4 minutes, until golden on all sides.
5. Add onion, celery and carrots and stir-fry for 4 minutes, until the vegetables are glossy but still crunchy.
6. Pour in the soy sauce with 3 tablespoons of water and cook for 1 minute, until the juices thicken and coat the chicken.
7. Stir in the almonds off the heat and serve with the rice.