In a hurry?…. Make sure you have the ingredients at home and your dinner will be done in less then 20 minutes!
1 tbsp olive oil
500g chicken breast fillets, cut into strips
2 tbsp Chinese black vinegar
2 tbsp gluten-free tamari
1-2 tsp sambal oelek
1 white onion, cut into thin wedges
6 celery stalks, trimmed, thinly sliced on the diagonal
250g green beans, topped, cut into 4cm lengths
1/4 cup (40g) raw almonds
3 cups cauliflower rice, to serve
Heat half the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in batches, for 1-2 minutes, until golden.
Stir vinegar, tamari, sambal and a small bowl, and then set aside.
Return the wok to high heat and heat remaining oil. Add onion and stir-fry for 1 minute.
Add celery and beans, and stir-fry for 1-2 minutes, until just tender.
Return chicken to wok with vinegar mixture and nuts. Stir-fry for 2-3 minutes, until the chicken is cooked through and coated in the sauce. Serve with cauliflower rice.