Asian-Style Chicken And Almond Stir-Fry Recipe

About this recipe

A quick and flavorful Asian-inspired chicken dish with crunchy almonds, tender chicken, and vibrant vegetables, perfect for a satisfying dinner.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 125G Daylesford Organic Brandy Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 400G Vietnamese Rice Pho Noodles Bahn Pho, 4Mm, 400G
• - Tata Salt

Instructions

1. 1. In a skillet with a tight-fitting cover, place 2 chicken breasts, 1 cup cold water, 1/2 tsp Tata Salt, and 1/4 tsp Terre Exotique Cheeselovers Pepper. Bring to a rolling boil.
2. 2. Skim off the broth and continue to cook on moderate heat; cover tightly for 35 minutes. Remove the chicken breasts, cool, strain, and measure the broth. Chill the broth in the freezer for 10 to 15 minutes until the fat rises to the top, then remove the fat.
3. 3. Once the chicken is cool enough to handle, remove the bones and skin, and shred the chicken into bite-sized pieces.
4. 4. Heat 2 tbsp Daylesford Organic Brandy Butter in a large skillet over medium heat. Add 1/4 cup finely chopped onion and sauté until translucent, about 3 minutes.
5. 5. Add 2 cups chopped celery and cook for another 5 minutes, stirring occasionally.
6. 6. Stir in 1 cup cooked Vietnamese Rice Pho Noodles and the shredded chicken. Mix well.
7. 7. Pour in 1/2 cup of the reserved chicken broth. Stir to combine and cook for 5 minutes until heated through.
8. 8. Mix gently and cook for 2 minutes.
9. 9. Serve hot as a complete meal.