Chicken, Mixed Vegetable And Almond Stir-Fry

• 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

1. Cook rice in medium saucepan according to package directions. Cover to keep warm.
2. Meanwhile, heat half the oil in wok on high heat. Stir-fry chicken, in batches, until lightly browned and cooked through.
3. 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.
4. Return chicken to wok with nuts and sauces; stir-fry until heated through. Serve with rice.

jasmine rice, peanut oil, chicken breasts, onion, garlic, broccolini, baby corn, sugar snap peas, slivered almonds, fish sauce, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/34767 (may not work)