Chicken, Mixed Vegetable And Almond Stir-Fry - cooking recipe

Ingredients

1 1/2 cups jasmine rice
2 tbsp peanut oil
1 1/3 lbs boneless skinless chicken breasts, thinly sliced
1 None onion, thinly sliced
2 cloves garlic, crushed
12 oz broccolini, trimmed and chopped coarsely
1/2 cup canned baby corn, halved lengthwise
5 oz sugar snap peas, trimmed
1/3 cup slivered almonds, toasted
1 tbsp fish sauce
1 tbsp sweet chili sauce

Preparation

Cook rice in medium saucepan according to package directions. Cover to keep warm.
Meanwhile, heat half the oil in wok on high heat. Stir-fry chicken, in batches, until lightly browned and cooked through.
Heat remaining oil in wok on high heat. Stir-fry onion and garlic until onion softens. Add broccolini, corn and sugar snap peas; stir-fry until vegetables are tender.
Return chicken to wok with nuts and sauces; stir-fry until heated through. Serve with rice.