Hoisin chicken and fennel stir-fry
200 g, halved or quartered
3 clove(s), thinly sliced
1 small, trimmed, thinly sliced
skinless chicken breast
480 g, (500g) trimmed of fat
1 cup(s), bunch, leaves coarsely shredded
45 g, (1/3 cup) slivered, toasted
- Heat 1 teaspoon of oil in a wok over high heat. Stir-fry the mushroom for 3 minutes or until golden. Add the garlic and stir-fry for 30 seconds. Transfer to a plate.
- Heat another teaspoon of oil in the wok. Stir-fry the fennel for 5 minutes or until golden and tender. Remove from the wok. Heat the remaining oil in the wok and stir-fry the chicken, in 2 batches, for 2 minutes or until golden and cooked through.
- Return the vegetables and chicken to the wok with the silverbeet and hoisin sauce. Stir-fry until heated through and the silverbeet starts to wilt.
- Serve sprinkled with almonds.