Halal Almond Chicken Stir-Fry Recipe

About this recipe

A flavorful and quick-to-make Halal chicken stir-fry with crunchy almonds, fresh vegetables, and a savory sauce, perfect for a satisfying dinner.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 227G Golden Swan Sliced Bamboo, 227G
• 1 stick Organic Celery Stick
• - Pak Choi Each
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 600G Ginni'S Roasted And Salted Cashew Nuts 600g
• 227G Golden Swan Whole Water Chestnuts, 227G
• - Ds Cjo Soy Sauce For Soup 840ml
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Heat 1/4 cup salad oil in a wok over medium-high heat.
2. 2. Add 500 g halal chicken breast, cut into bite-sized pieces, and stir-fry until fully cooked and lightly browned, about 5-7 minutes.
3. 3. Add 2 bamboo shoots (sliced), 2 cups celery (sliced), 1 cup pak choi (chopped), and 2 water chestnuts (sliced) to the wok. Stir-fry for 2-3 minutes.
4. 4. Pour in 3 cups chicken broth and 2 tablespoons soy sauce. Stir well and bring the mixture to a boil.
5. 5. Reduce the heat to low, cover, and let it cook for 5 minutes or until the vegetables are crisp-tender.
6. 6. Skip the cornstarch step and proceed directly to stirring the mixture continuously to ensure even cooking.
7. 7. Cook the mixture, stirring continuously, until the sauce is well combined and bubbles, about 2-3 minutes. Avoid overcooking.
8. 8. Remove from heat and sprinkle 1/2 cup cashew nuts over the dish. Serve hot.