Savour this delightful healthy chicken and almond stir-fry, a vibrant dish packed with lean protein and wholesome vegetables. It's a fantastic way to nourish your body and tantalise your taste buds!
sliced
Peel and finely chop the onion and leek. Dice the carrot and courgette. Slice the mushrooms if not already laminated. Cut the chicken breasts into bite-sized pieces.
Heat the extra-virgin olive oil in a large frying pan or wok over a medium heat. Add the chopped leek and onion and cook until translucent, about 5 minutes.
Add the diced carrot, courgette, and sliced mushrooms to the pan. Season with a pinch of pink salt and sauté well for another 5 minutes until the vegetables begin to soften.
Stir in the chicken pieces and toasted flaked almonds. Cook for about 5 minutes, stirring occasionally, until the chicken is sealed and lightly browned on all sides.
Pour in the low-sodium soy sauce and the chicken or vegetable stock. Stir everything well to combine, then bring to a simmer.
Reduce the heat to medium-low, cover the pan, and simmer for 15 minutes, allowing the flavours to meld and the chicken to cook through.
In a small bowl, mix the cornflour with a splash of cold water until a smooth paste forms. Stir this mixture into the simmering chicken and vegetables. Continue to cook for a few more minutes, stirring constantly, until the sauce thickens slightly.
Serve immediately and enjoy your healthy chicken with almonds!
For an extra boost of flavour, toast the flaked almonds lightly in a dry pan before adding them to the dish.
Serve this dish with brown rice or quinoa for a complete and balanced meal.
If you prefer a spicier kick, add a pinch of red chilli flakes along with the vegetables.