This scrumptious stir-fry can be served individually or as an impressive help yourself dish.
This delicious, low carb, stir-fry is colourful and as good as anything you'd get in your favourite Chinese restaurant.
Combine the chicken, onion, ginger, garlic, sesame oil 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.
Add one-quarter of the chicken mixture to the wok and stir-fry for 3 minutes or until golden brown.
Transfer to the bowl with the almonds. Repeat, in 3 more batches, with remaining chicken mixture, reheating the wok between batches.
Heat the remaining peanut oil in the wok until just smoking.
Add the snow peas and baby corn and stir-fry for 2 minutes or until the snow peas are bright green and tender crisp.
Add the chicken mixture, oyster sauce and kecap manis and stir-fry for 1 minute or until the sauce thickens.
Divide the rice among serving bowls.
Top with stir-fry and coriander to serve.
If on a no-carb diet, this dish is delicious on it's own without rice.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.