Asian Creamy Almond Chicken

- 2 tablespoons vegetable oil
- 4 cloves garlic
- 1 tablespoon grated ginger
- 1/4 cup almond butter (found in the health section)
- 1/4 cup coconut milk                          
- 1/4 teaspoon chilli powder (optional)
- juice of 1/2 lime
- 1 tablespoon soy sauce
- 600g chicken, chopped
- 500g stir fry vegetable mix
- 2 tablespoons water
- 2 tablespoons roasted almonds, chopped
- hokkein noodles to serve

1. Heat 2 teaspoons of the oil and cook the garlic, ginger and chilli until fragrant.

2. Add the almond butter for 1 minute, then the coconut milk, lime juice, and soy sauce. Simmer for 1 minute and transfer to a bowl.

3. Wipe the frypan clean. Add the rest of the oil and cook the chicken. Remove.

4. Add the vegetables and water to the frypan. Cover and simmer for 5 minutes until cooked.

5. Re add the chicken, (step 2), and scatter with almonds. Serve with prepared noodles.