Almond-Coated Chicken Stir Fry

Wednesday, 8 June 2016

Colourful food is my favourite. Anything with lots of vegetables and plenty of colour in my eyes is the epitome of healthy and nutritious. When  I'm in college during the week I generally base my meals around vegetables (because I absolutely LOVE them), and while many people are living off Pot Noodles and Microwavable Rice, I'm just making another one of my made-up on the spot recipes. I do plan on sharing some more of my savoury recipes here once I have perfected them! But for now, here's one which has been inspired by one of the GREATEST Chinese dishes I have ever had while over in Spain on my holidays last year. The chinese restaurant was the best one I have ever been in, it served free watermelon after the meal and made the most delicious jug of Sangria. (Very multicultural haha). It was like no Chinese Restaurant I have seen here at home.  

Here is my recipe for my Almond Coated Chicken Stir Fry.

I have been cooking stir fries ever since I made my first one in first year Home Economics. This recipe serves 4 portions, so cook as a family meal or freeze the leftovers in their portions for a quick and handy meal when you are in a rush..

What you Need:
500g Chicken Breast/Fillets
2 cloves garlic
1 onion
1 red pepper
2 carrots
2 handfuls of mangetout
Frylite / Cooking Spray
2 tbsp Reduced Salt Soy Sauce
2 tbsp Almond Butter 
25g Whole Almonds (crushed into smaller pieces)

Serve with Rice (75g per person, 300g for 4 portions) 

Boil the kettle with enough water to cook your rice.
Cook chicken in a few sprays of Frylite, adding the diced onion and the crushed garlic,
Frylite is a low calorie cooking spray which comes as either an olive oil, sunflower oil or coconut oil alternative. 
Put the rice on to boil in a saucepan of water, once the chicken is cooked. Rice generally takes 10-12 minute.
Once the chicken has browned, and is a lovely golden colour begin adding the vegetables, starting with the carrots as they take the longest to cook, then your peppers and the mangetout.

I like my vegetables 'Al Dente' which means with bite, or in other words a little crunchy, but really just cook to your own preferences.
After adding your vegetables, add the 2 tablespoons of almond butter & 1 tbsp water and stir until the almond butter begins to melt / until it turns to a liquid.
Finally add the 2 tbsp of soy sauce. (Opt for the reduced salt variety as salt is often a problematic area in many peoples diet, with most people consuming above and beyond the recommended daily amount).
Serve with a portion of rice & garnish with some crushed almonds.

My presentation is definitely lacking here, but this isn't about fine-dining. It's about simple and nutritious food that's quick and easy to make. I hope you try out this recipe and enjoy it. 
Let me know what you think of it in the comments below !


  1. I've only just found your blog but I already love it ! I've recently become really interested in nutrition and well being especially on a budget and I aggree all these beautiful colours look a lot more delicious than a pot noodle hehe :) I can't wait to try this recipe :)

    Lots of love, Marianne xxx

    1. Thanks Marianne! Nutrition on a budget is way easier than everyone makes it out to be! Thanks for reading, stay tuned...and let me know what you think if you try it :) x

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