2 small capsicums, thinly sliced
500g chicken thigh fillets, trimmed of fat, cut into large bit size pieces
500g jar Jalfrezzi simmer sauce
½ cup light cooking cream
1 tablespoon almond meal
Heat 1 tablespoon vegetable oil in a non-stick frying pan over medium high heat. Add the capsicum and cook, stirring often, for 3 min or until starting to soften.
Add the chicken to the pan and stir-fry for 4-5 min or until browned. Add the simmer sauce and cooking cream, reduce heat to medium low and simmer for 8-10 min or until chicken is cooked through.
Stir through the almond meal and serve. Garnish with toasted slivered almonds, yoghurt and finely sliced spring/green onions.