Stage 1 - 5 min.
Stage 2 - 15 min.
Stage 3 - 15 min.
Peel 2 carrots
and 2 turnips, wash, dry and cut into small pieces.
Stage 4 - 15 min.
Shell 100 g peas; or if using frozen ones, remove from freezer.
Stage 5 - 10 min.
Cut 2 chicken breasts into medium sized pieces.
Stage 6 - 5 min.
Pick 1 bunch coriander
leaves off their stalks.
Dry 150 g beansprouts.
Stage 7 - 2 min.
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.
Stage 8 - 3 min.
Add carrots and turnips, stir well and cook for 2 or 3 minutes.
Stage 9 - 1 min.
Meanwhile, put 2 tablespoons of olive oil in a small frying pan, then add 50 g whole almonds.
Stage 10 - 5 min.
Cook about 5 minutes, until the almonds are golden brown. Set aside.
Stage 11 - 10 min.
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.
Stage 12 - 3 min.
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.
Stage 13 - 5 min.
Then add soy sauce, and cook while stirring frequently to turn the chicken in the soy sauce.
Stage 14 - 3 min.
Add the cooked almonds to the vegetables, add the chicken pieces, and mix well.
Stage 15 - 1 min.
At the last minute, with scissors, cut the coriander over the pan, mix well and serve.