4 small or 3 medium Chicken breasts (600g or 1 and 1/4lb), cut crosswise into strips about 1 cm thick
½ Actifry spoon ground Coriander
Salt
2oz (60g) whole blanched raw Almonds
1 Actifry spoon Oil
1 medium Onion, cut into rings about 3-5mm thick
2 small Sweet Peppers (red and green, or red and yellow), sliced about 3mm thick
1 Carrot, cut into slices 3mm thick
1 stick of Celery, sliced 3mm thick
1 small Courgette (Zucchini), sliced 3mm thick
2 Cloves of Garlic, minced
½ spoon Oil
½ Actifry spoon Five Spice Powder
1 hot Pepper (e.g. Jalapeno), minced finely, or ¼ teaspoon Cayenne pepper
200ml (1 cup) Chicken Stock, White Wine, Sherry or Water
Juice of one Lime or Lemon
1 Actifry spoon Cornflour (cornstarch), mixed in a small bowl with 2 spoons of cold water

1. Sprinkle the Coriander over the chicken breast and season with salt. Cover and refrigerate for about 30 mins
2. Put the raw Almonds in the Actifry with 1 spoon of oil and cook for 10 mins, or until golden brown and crunchy. Remove and set aside to cool
3. Put all of the vegetables (Onion, Peppers, Courgette, Carrot, Celery, Garlic) into the Actifry with another half spoon of oil. Add the spice powder, hot Pepper and half of the Chicken stock (or other liquid). Season with a little salt if desired and cook for 20 mins.
4. Add the remaining Chicken stock, the seasoned Chicken breast strips, Lime juice and sprinkle the dissolved cornflour over the top of everything. Cook for 10 mins, or until the chicken is cooked through
5. Serve with plain rice, sprinkling the toasted almonds on top. Serves 4 people

tried it for tea tonight and was really nice Left by: peter (11 Jan 2012)