Serves 2

INGREDIENTS:

• Extra virgin olive oil for cooking
• 1/2 handful of blanched almonds
• 2 tsp of ginger, grated
• 1 handful of mushrooms, sliced
• 2 handful of mild green chilli, deseeded and cut diagnoally
• 1/2 handful of onion, cut lengthwise
• 2 handfuls of red capsicum, cut into strips
• 2 handfuls of snow peas
• 2 palm-sized portions of chicken breast, cut into small cubes

METHOD:

1. Add extra virgin olive oil to a wok and cook almonds until golden. Remove and drain on absorbent paper.
2. Add 1 teaspoon of ginger, saute for 1 minute then add all of the vegetables. Cook for 1-2 minutes and place to one side.
3. Place chicken and remaining ginger in pan, with a little more oil and cook until almost done. Return vegetables and almonds to the pan and warm through.