Chicken with Almonds

Method

1. Cut the chicken breast in half, then in half again, then into 2 cm wide strips, then into cubes. Transfer to a bowl.
2. Season with salt, pepper, rice wine (or white wine), sesame oil, and potato starch. Mix well.
3. Peel the carrot and cut into rhombus shapes.
4. Heat oil in a wok and toast the almonds until lightly golden. Remove and discard excess oil.
5. Add the chicken, almonds, and carrots. Add a splash of water. Stir-fry for 5 minutes.
6. Add a generous swirl of soy sauce. Stir until creamy.
7. Plate and serve.