Almond Chicken Vegetable Stirfry


Preparation time: 20mins    Cooking time: 30mins     Serves 4-6


Poached Chicken:

  • 2-3 single chicken breasts
  • 1 teaspoon whole black pepper corns
  • 1 teaspoon salt
  • 2 bay leaves
  • any fresh herbs you have at home (e.g. parsely, rosemary, thyme, oregano), bundled and tied with string
  • 1/4 cup Almond Butter
  • 1/2 cup chicken stock (or poaching liquid)
  • 1/3 cup hoisin sauce
  • 1/3 cup soy sauce
  • 2.5cm piece of ginger, grated
  • 1-2 teaspoons Sambal Oelek (or to taste)
  • Juice of 1 lime
  • Salt & Pepper to taste


  • 2 tablespoons vegetable or rice bran oil
  • Any veges you have in the fridge, for example:
      • 2 carrots, peeled and sliced into batons
      • 3 or 4 pieces of celery, halved and sliced
      • 1 leek, sliced
      • 1 onion, sliced
      • 1/2 capsicum, seeds removed and sliced into batons
      • 100g mushrooms, sliced
      • 1 bunch of bok choy, quartered
      • 1/2 head of cauliflower
      • 1/2 head of broccoli
      • 1 clove garlic, finely chopped or grated
      • 1 corn cob, slice off the corn kernels
  • 1 can water chestnuts, sliced (optional)
 To serve:
Cook 1 cup of rice as per package directions. Toast some almonds and sprinkle over the top.
Poached chicken:
  1. Place chicken in a single layer in a medium pot and add pepper corns, salt, bay leaves and fresh herbs
  2. Fill the pot with cold water until the chicken is covered
  3. Put a lid on the pot and place the pot on the stove on a high heat. Bring to the boil and cook for 3 minutes.
  4. Reduce heat to low and simmer the chicken for 5 minutes
  5. Turn off heat and leave the chicken to cool in the water while you are preparing the sauce and vegetables
  6. Slice chicken into bite-sized portions ready to add to the stir fry
  1. In a small pot, loosen the almond butter over low heat then add the stock, hoisin, soy sauce, ginger, garlic, sambal oelek and lime juice.
  2. Season with black pepper, bring to a simmer and let the sauce thicken.

Bringing it all together:

  1. Heat the oil over high heat in a wok or large saute pan.
  2. Add the vegetables and stir fry until tender but still crisp (approximately 4-5mins). Add the water chestnuts if using.
  3. Add the sauce and toss to combine.
  4. Add the chicken and toss to combine.

Serve with rice.