Step 1

Use a sharp chef's knife to thinly slice chicken. Combine chicken, 1 tablespoon of the oil, soy sauce, sambal oelek, garlic and ginger in a glass or ceramic bowl. Set aside for 5 minutes to develop the flavours.

Step 2

Heat 1 tablespoon of remaining oil in a frying pan or wok over medium-high heat until just smoking. Add one-third of chicken mixture and stir-fry for 1-2 minutes. Transfer to a bowl. Repeat, in 2 more batches, with remaining chicken mixture, reheating pan between batches.

Step 3

Add remaining oil to pan and heat until just smoking. Add asparagus and beans and stir-fry for 2 minutes or until bright green. Add chicken, stock and oyster sauce and stir-fry for 2 minutes or until chicken is cooked. Remove from heat.

Step 4

Sprinkle with almonds and coriander, and serve with the rice.