Step 1

Heat a wok over medium heat. Add almonds and cook, stirring, for 1-2 minutes or until golden. Transfer to a bowl and set aside.

Step 2

Heat 2 teaspoons of oil in the wok over medium heat. Add the stems of bok choy, choy sum and broccoli and stir-fry for 1 minute. Add the leaves and stir-fry for a further minute or until just wilted. Add the soy sauce. Transfer to a bowl and cover with foil to keep warm.

Step 3

Heat 1 tablespoon of oil in a wok over high heat. Add the onion and stir-fry for 1-2 minutes or until softened slightly. Add the garlic and stir-fry for 1 minute or until aromatic. Transfer to a bowl. Add 2 teaspoons of remaining oil to the wok and swirl to coat the surface. Add half the chicken and stir-fry for 2-3 minutes or until browned and just cooked through. Transfer to a bowl. Repeat with remaining oil and chicken. Return all chicken and onion to the wok. Add the hoisin sauce and stir-fry over high heat for 1 minute or until combined and heated through.

Step 4

Place the Asian greens on serving plates and top with the hoisin chicken. Sprinkle with almonds and serve immediately with steamed rice.