Chicken, vegetable and almond stir-fry

A light and healthy Asian stir-fry with chicken, vegetable and almond.

  • 30 mins cooking
  • Serves 4
  • Print


Chicken, vegetable and almond stir-fry
  • 2 1/2 cup (500g) jasmine rice
  • 2 tablespoon peanut oil
  • 625 gram chicken breast fillets, sliced thinly
  • 1 brown onion (150g), sliced thinly
  • 2 clove garlic, crushed
  • 345 gram broccolini, trimmed, chopped coarsely
  • 125 gram fresh baby corn, halved lengthways
  • 155 gram sugar snap peas, trimmed
  • 1/3 cup (45g) toasted slivered almonds
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet chilli sauce
  • 1/3 cup thai basil leaves


Chicken, vegetable and almond stir-fry
  • 1
    Cook rice in a large saucepan of boiling water until just tender; drain. Cover to keep warm.
  • 2
    Heat half the oil in a wok over high heat; stir-fry chicken, in batches, until browned lightly and cooked through. Remove from wok.
  • 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. Sprinkle stir-fry with basil; serve with rice.


You can use vegetables of your choice; broccoli, asian greens, asparagus and capsicum (bell pepper) would all work well. Use packet microwave rice for a faster option.

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