Ingredients:
30 g slivered almonds
1 tablespoon peanut oil or 1 tablespoon vegetable oil
4 boneless skinless chicken breasts
60 g shallots, chopped
100 g mushrooms, sliced
100 g orange marmalade
3 tablespoons soy sauce, low sodium
1/4 teaspoon fresh ground black pepper, to taste
orange slices (optional)
Directions:
Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
Add the shallots to the pan and cook for 5 minutes or until they have softened.
Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
Serve over a bed of steamed rice, topped with the almonds and orange slices.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.