Chicken with Almonds

Method

1. Slice the spring onion into rounds and mince the ginger.
2. In a hot pan with a splash of sesame oil and extra virgin olive oil, sauté the spring onion, ginger, and 3 whole chili peppers (for infusion).
3. Add the deboned chicken thighs cut into pieces and stir-fry over high heat until well cooked.
4. Add the almonds with skin and toss together until they start to caramelize.
5. Deglaze the pan with soy sauce and lower the heat.
6. Add some chopped chives and mix.
7. In a small bowl, dissolve 4 teaspoons of cornstarch in hot water to make a slurry.
8. Pour the cornstarch slurry into the pan and stir to thicken the sauce and give it a glossy shine.
9. Add a little more water if needed to thin the sauce.
10. Remove the chili peppers (optional) and serve the chicken garnished with reserved chopped almonds and fresh chives.