This dish is really quick and easy to make, and you probably already have most of the ingredients on hand. You can buy almonds already toasted, but if you can’t find them in your local store, simply heat some flaked almonds over medium heat in a non-stick pan and keep them moving using a heat safe spatula until they are all lightly toasted. (Don’t look away even for a second or they will burn!) Remove from the pan as soon as they are toasted.

Using brown rice makes this recipe even healthier, as does choosing a low sodium soy sauce. One piece of advice, be sure you make lots of this - everyone I serve it to wants seconds! (The recipe below serves about four adults, but it is easily doubled.)

1 large onion, finely chopped

1 red pepper, deseeded and chopped

1 tablespoon sesame oil

(You can use any light vegetable oil, but sesame oil does give a lovely flavour.)

2 cups green beans or asparagus (or a combination of the two), prepared and cut in pieces about two to three inches long

2 cups chopped cooked chicken (I like to use chicken breast for this, but you can use dark meat if you prefer)

1 to 2 tablespoons soy sauce

2 cups rice

½ cup toasted flaked almonds plus more for garnish

Cook the rice according to package directions. Drain and set aside, keeping warm.

Meanwhile, heat the oil in a large frying pan or wok and add the onion. Stir fry for two to three minutes until it begins to soften.  Add the red peppers and green beans or asparagus, continuing to stir fry until they become tender-crisp (about 2 to 3 minutes). Stir in the rice, cooked chicken and soy sauce and stir fry just until heated through.

Add the almonds and stir through.  Serve in warmed bowls or on warmed plates, with a few extra almonds sprinkled on top if you like. 

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