Ingredients
- 1 large boneless skinless chicken breast
- 1 tablespoon sunflower oil
- 4 scallions, thinly sliced on the diagonal
- 1 carrot, julienned
- 3 cups chicken stock
- finely grated zest of 1/2 lemon
- 1/3 cup ground almonds
- 1 tablespoon light soy sauce
- 1 tablespoon lemon juice
- 1/4 cup slivered almonds, toasted
- salt and pepper, to taste
Preparation
Step 1
Cut each breast into 4 strips lengthwise, then slice very thinly across the grain to give shreds of chicken.
Heat the oil in a wok, swirling it around until really hot.
Add the scallions and cook for 2 minutes, then add the chicken and toss it for 3-4 minutes until sealed and almost cooked through, stirring all the time. Add the carrot strips and stir.
Add the stock to the wok and bring to a boil Add the lemon zest, ground almonds, soy sauce, lemon juice, and plenty of seasoning. Bring back to a boil and simmer, uncovered, for 5 minutes, stirring from time to time.
Adjust the seasoning, add most of the toasted slivered almonds, and continue to cook for 2 minutes more.
Serve the soup very hot, in bowls, sprinkled with remaining slivered almonds.