Serve on a plate with a steamy bowl of white rice for a flavour-packed and hearty dinner
Serves 4
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A light, tasty and perfectly economical stir-fry to tide you through the weeknights, this dish consists of chicken breast fillets, broccolini, peas, corn and almonds for a hearty and healthy meal.


  • 2½ cups (500 g) jasmine rice
  • 2 tbsps peanut oil
  • 625 g chicken breast fillets, sliced thinly
  • 2 clove garlic, crushed
  • 345 g broccolini, trimmed, chopped coarsely
  • 125 g fresh baby corn, halved lengthways
  • 155 g sugar snap peas, trimmed
  • ⅓ cup (45 g) toasted slivered almonds
  • 1 tbsp fish sauce
  • 1 tbsp sweet chilli sauce
  • ⅓ cup Thai basil leaves

Cook rice in a large saucepan of boiling water until just tender; drain. Cover to keep warm.


Heat half the oil in a wok over high heat; stir-fry chicken, in batches, until browned lightly and cooked through. Remove from wok.


Heat remaining oil in wok; stir-fry onion and garlic until onion softens. Add broccolini, corn and peas; stir-fry until vegetables are tender.


Return chicken to wok with nuts and sauces; stir-fry until heated through. Sprinkle stir-fry with basil; serve with rice.

TIP 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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