Ingredients
6 portion(s)
- 300g grams chicken breast fillets, skinless
- 80 grams green beans
- 50 grams oil
- 80 grams blanched almond kernels
- 1 teaspoon Curry paste
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 small fresh red chilli
- 1 tablespoon manjo mirin
- 1 tablespoon chopped fresh corriander
- 1 tablespoon chopped fresh basil
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6
30min
Preparation 30minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
-
-
9
Recipe's preparation
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1. Thinly slice chicken. Cut beans into 2cm lengths.
2. Place basil and coriander leaves into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.
3. Place red chilli into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.
4. Add oil and almonds to mixing bowl and stir fry 4 mins/varoma/speed 1. Transfer almonds into a bowl and set aside keeping the oil in mixing bowl.
5. Add chicken and cook 2 mins/varoma/speed 1. Loosen chicken stuck under blades to ensure it cooks evenly.
6. Add beans, paste, sauces, reserved chilli, mirin and reserved almonds. Cook 4 mins/varoma/reverse (spoon)
7. Stir in reserved coriander and basil with spatula.
8. Serve with rice.
Chicken 'n' almond stir fry
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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Comments
Add a commentHi, I tried this recipe and it didnt turn out as...
Hi, I tried this recipe and it didnt turn out as expected, the chicken became mushy. i have put the spoon on reverse at the last step.
This was the first meal I
This was the first meal I cooked - wasn't too bad for an amateur.. Just need to practice rice..
Delicious...Next time I might
Delicious...Next time I might use slithered almonds instead. Very tasty.
tried it.....didnt like
tried it.....didnt like it...yuck..and it sounded so nice
Thermomixly yours,
Barb