Chicken in Oyster Sauce with Vegetables and Almonds

Ingredients

• Chicken Breast150 g
• Scallion2 tablespoon (10 g)
• Zucchini1/2 count (100 g)
• Carrot1/2 medium (30 g)
• Cornstarch1 teaspoon (3 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)
• Almond1 tablespoon (14 g)
• Oyster Sauce1 tablespoon (14 g)

Instructions

1. 1

   Step 1

   For this recipe use the white part of the scallion.

2. 2

   Step 2

   Heat the oil in a pot or a deep pan over high heat, while cutting the chicken into bite-size pieces.

3. 3

   Step 3

   Once heated, sear the meat for 5 minutes until all sides are browned. Set aside.

4. 4

   Step 4

   Meanwhile, chop the onion and dice the carrot and zucchini.

5. 5

   Step 5

   Add the scallion to the pan and stir-fry for 2 minutes over medium heat. Next, add the remaining vegetables.

6. 6

   Step 6

   Season with salt and pepper, mix, cover and cook for 5 minutes. Once the vegetables are tender, add the chicken together with the oyster sauce and mix.

7. 7

   Step 7

   Dilute the cornstarch in a little cold water and add gradually while stirring. Add the almonds.

8. 8

   Step 8

   Lower the heat, cover and cook for about 10 minutes. Stir occasionally and add more water if required.

9. 9

   Step 9

   Remove from heat, serve hot and add fresh parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken in Oyster Sauce with Vegetables and Almonds can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.