6 (about 800g) chicken thigh fillets, thinly sliced
1 red onion, cut thin
3cm-piece fresh ginger, peeled, thinly sliced
2 garlic cloves, crushed
2 tsp sesame oil
1 tsp Chinese five spice
1 tbs peanut oil
1 x 100g pkt blanched almonds
150g snow peas, trimmed
1 carrot cut diagonal
1 Bunch of Asparagus, cut into thirds
1 x 125g punnet baby corn, halved diagonally
2 tbs oyster sauce
Your Favourite Steamed Rice to Serve
Combine the chicken, ginger, garlic, sesame oil, oyster sauce and Chinese five spice in a glass or ceramic bowl. Set aside for 15 minutes to marinate.
Heat half the peanut oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 2 minutes or until toasted. Use a slotted spoon to transfer almonds to a heatproof bowl.
Heat the remaining peanut oil in the wok until just smoking. Add the snow peas, carrot, asparagus and baby corn and stir-fry for 2 minutes or until the snow peas are bright green and tender crisp. Add to the bowl with the almonds.
Add the chicken mixture (in batches so it doesn’t stew) to the wok and stir-fry until golden brown. Transfer to the bowl with the almonds and vegetables.
Once again add the chicken, vegetables and almonds to the wok and mix. Stir fry until they are hot again.
Divide the rice among serving bowls. Top with stir-fry and serve.