Chinese style chicken

Peel and chop 1 shallot.

Peel 1 garlic clove, remove shoot, then chop small.

Wash 1 leek, and slice thinly.

Peel 2 carrots and 2 turnips, wash, dry and cut into small pieces.

Shell 100 g peas; or if using frozen ones, remove from freezer.

Cut 2 chicken breasts into medium sized pieces.

Pick 1 bunch fresh coriander (cilantro) leaves off their stalks.

Dry 150 g beansprouts.

Put about 3 or 4 tablespoons olive oil in a large pan over medium heat.

When very hot add the garlic and shallot, add salt and pepper. Cook while stirring for a minute or two.

Add carrots and turnips, stir well and cook for 2 or 3 minutes.

Meanwhile, put 2 tablespoons of olive oil in a small frying pan, then add 50 g whole almonds.

Cook about 5 minutes, until the almonds are golden brown. Set aside.

Add to leek to carrots and turnips, mix well and cook for 2 minutes.

Add peas and beansprouts, salt and pepper, juice of ½ lime, mix well and cook for 2 or 3 minutes.

Meanwhile, put 2 or 3 tablespoons olive oil in a frying pan on high heat. When it's hot add the chicken pieces and cook until they are well browned. Do not salt.

Then add Soy sauce, and cook while stirring frequently to turn the chicken in the soy sauce.

Add the cooked almonds to the vegetables, add the chicken pieces, and mix well.

At the last minute, with scissors, cut the coriander over the pan, mix well and serve.