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Chicken, almond and brussels sprouts stir-fry

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 3 eschalots, peeled and thinly sliced lengthways
  • 3 cloves garlic, peeled and thinly sliced lengthways
  • 2 large red chillies, sliced on the diagonal
  • 1 tablespoon vegetable oil
  • 300g baby brussels sprouts, halved
  • 2 chicken breast fillets (600g), thinly sliced into strips
  • 40g blanched almonds
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • Juice of 1 lime
  • 1 bunch lemon basil, leaves picked
  • brown rice, to serve


  • 1
    Heat a large wok over a high heat, add a little oil to the wok and stir-fry the eschalots, garlic and chilli for 1 minute or until the eschalot is just golden. Transfer to a large bowl.
  • 2
    Add a little more oil and stir-fry the brussels sprouts for 2 mins or until just tender. Transfer the brussels sprouts to the bowl as well. Stir-fry the almonds until golden brown, transfer to the bowl.
  • 3
    Add the remaining oil to the wok and stir-fry the chicken for 3-4 mins or until cooked, return the cooked mixture to the wok, add the fish sauce, sugar and lime juice and toss through quickly to warm through. Remove from the heat and stir through the lemon basil.
  • 4
    Serve immediately with steamed brown rice.

Source: taste.com.au


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