This Almond Chicken recipe demonstrates how asian cultures have influenced Australian dining and cooking.
Asian cuisine in Australia ranges from a long established Australian-Chinese style based on the cooking of the Chinese community established during the gold rushes of the late 19th century, to quite different cuisine more recently imported from different regions of China.
4 chicken fillets, thinly sliced
1 tablespoon cornflour
1/4 teaspoon ground nutmet
1/4 easpoon Chinese five spice powder
2 tablespoons oil
2 medium carrots, cut into julienne strips
250g blanced almonds
1/2 cup chopped shallots
1 1/2 cups chopped pineapple
425g can straw mushrooms, drained
1/2 cup coconut milk
Coat chicken with combined cornflour, nutmeg and Chinese five spice powder.
Heat oil, stir-fry chicken, carrots and almonds for 5 minutes.
Add shallots, pineapple and mushrooms, stir-fry a further 5 minutes.
Add coconut milk, bring to boil, simmer for about 5 minutes or until the chicken is tender.
Serve this meal with boiled or steamed rice.
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