1 tbs grapeseed oil (see note) 500g chicken breast fillets, cut into strips 2 tbs Chinese black vinegar (see note) 2 tbs gluten-free tamari 1-2 tsp sambal oelek, to taste (see note) 2 tsp caster sugar 1 white onion, cut into thin wedges 6 celery stalks, trimmed, thinly sliced on the diagonal 250g green beans, topped, cut into 4cm lengths 1/4 cup (40g) raw almonds 3 cups steamed rice, to serve

Preparation

1. Heat half the oil in a wok or large frypan over high heat. Stir-fry the chicken, in batches, for 1-2 minutes, until golden.
2. Stir vinegar, tamari, sambal and sugar in a small bowl until sugar dissolves, then set aside. Return the wok to high heat and heat remaining oil. Add onion and stir-fry for 1 minute. Add celery and beans, and stir-fry for 1-2 minutes, until just tender.
3. Return chicken to wok with vinegar mixture and nuts. Stir-fry for 2-3 minutes, until the chicken is cooked through and coated in the sauce. Serve with rice.