Malaysian Almond Stir Fry
A quick and flavorful stir fry made with malaysian spices, almonds and your choice of protein, served gluten-free.
Ingredients
- ●1 pound chicken breastcut into bite-sized pieces
- ●1/2 cup almondssliced
- ●2 tablespoons coconut oilfor stir-frying
- ●2 inches gingergrated
- ●3 cloves garlicminced
- ●2 tablespoons soy saucegluten-free
- ●1 tablespoon honeyfor sweetness
- ●1 teaspoon chili flakesoptional for spice
- ●to taste saltfor seasoning
- ●chopped fresh cilantrofor garnish
Instructions
- 1
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
- 2
Add the chicken to the skillet and cook until browned and cooked through, about 5-6 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
In the same skillet, add the remaining 1 tablespoon of coconut oil.
- 5
Add the sliced almonds and cook until lightly toasted, about 2-3 minutes.
- 6
Add the grated ginger and minced garlic to the skillet and cook for 1 minute, until fragrant.
- 7
Add the soy sauce, honey, and chili flakes (if using) to the skillet and stir to combine.
- 8
Return the chicken to the skillet and stir to coat with the sauce.
- 9
Season with salt to taste.
- 10
Serve the chicken and sauce over rice, garnished with chopped cilantro.