Easy Chicken Stir Fry

• 1 tbsp oil
• 1/3 cup blanched almonds
• 12 oz boneless skinless chicken thighs, sliced
• 1 None red pepper, seeded and sliced
• 1 None red onion, cut into wedges
• 4 oz sugar snap peas, trimmed
• 1/3 cup stir-fry sauce
• None None Fresh basil leaves, for garnish
• None None Steamed rice, to serve

1. Heat half the oil in a wok or large skillet on high heat. Add almonds and stir-fry for 1-2 mins, until golden. Drain on paper towels
2. Add chicken in 2 batches to wok and stir-fry for 2-3 mins, until golden. Transfer to a plate.
3. Heat remaining oil in wok. Stir-fry pepper and onion for 1-2 mins, until onion is tender.
4. Return chicken to wok with sugar snap peas, stir-fry sauce and almonds. Stir-fry for 2-3 mins, until heated through. Garnish with basil leaves and serve with rice.

oil, blanched almonds, chicken thighs, red pepper, red onion, sugar snap peas, stirfry sauce, fresh basil, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/30371 (may not work)