Chicken, mixed vegies and almond stir-fry

An easy and delicious chicken, mixed vegetable and almond stir-fry for a quick mid-week dinner.

  • 35 mins cooking
  • Serves 4
  • Print


Chicken, mixed vegies and almond stir-fry
  • 2 1/2 cup (500g) jasmine rice
  • 2 tablespoon peanut oil
  • 600 gram chicken breast fillets, sliced thinly
  • 1 brown onion (150g), sliced thinly
  • 2 clove garlic, crushed
  • 350 gram broccolini, trimmed, chopped coarsely
  • 115 gram fresh baby corn, halved lengthways
  • 150 gram sugar snap peas, trimmed
  • 1/3 cup (45g) roasted slivered almonds
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet chilli sauce


Chicken, mixed vegies and almond stir-fry
  • 1
    Cook rice in large saucepan of boiling water until just tender; drain. Cover to keep warm.
  • 2
    Meanwhile, heat half the oil in wok; stir-fry chicken, in batches, until browned lightly and cooked through.
  • 3
    Heat remaining oil in wok; stir-fry onion and garlic until onion softens. Add broccolini, corn and peas; stir-fry until vegetables are tender.
  • 4
    Return chicken to wok with nuts and sauces; stir-fry until heated through. Serve with rice.


Did you know? Broccolini is wonderful when combined with sugar snaps or snow peas. Try them stir-fried as we have here, or blanch and dress them for an easy vegetable side. Sprinkle with roasted nuts for an elegant finish.

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