Ingredients
Method
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.
Note
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