Ingredients
2 tbsp olive oil
sesame oil if you have it
500g chicken breast fillet
sliced
1 onion
thinly sliced
150g sugar snap peas
trimmed
½ cup slivered almonds
2 tbsp hoisin sauce
Allergy Advice
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 wok
- 1 paper towel
Instructions
- Heat 1 teaspoon of oil in a wok, add half the chicken.
- Stir fry until brown on all sides, then transfer to a plate.
- Cook the remaining chicken and transfer to the plate.
- Wipe out the wok with some paper towel and add the remaining teaspoon of oil.
- Stir-fry the onion for about 2 minutes until translucent, then add peas and almonds.
- Keep stirring so the almonds don’t burn, then add chicken and hoisin sauce and heat through.
- Serve with steamed rice.
Notes
Tip
Serve with steamed rice.
Variation
I sneak extra veggies into this stir fry—whatever you can get away with! I usually add zucchini or capsicum sticks. Add just before the sugar snap peas.
