Chilli Chicken Stir-Fry

Preparation: 10 minutes

Cooking: 20 minutes

Serves 4

3 potatoes

1 tblspn oil

2 red chillies, deseeded and finely sliced

3 chicken breasts, skin removed and cut into strips

1 onion, sliced

200 g mushrooms, sliced

1 green capsicum, cut into strips

2 carrots, sliced

1 tblspn soy sauce

Chicken stock

1/2 cup toasted almonds

Microwave or boil potatoes until just tender. Cool. Cut into strips and set aside.

Heat oil in a wok. Add chillies. Cook for 1 minute. Add chicken strips and cook

until golden.  Remove and set aside. Add onion, mushrooms, capsicum, carrots

and soy sauce.  Stir-fry for about 2 minutes or until onion is soft.  Add cooked

chicken and potato strips to vegetables.  Cook for a further 2-3 minutes or until

potatoes are tender.  Add a little stock if necessary to stop sticking.  Stir through

toasted almonds. Serve immediately with a fresh green salad.