Step 1

Heat a wok over medium heat until just smoking. Add 1 teaspoon of the oil and the almonds, and stir-fry for 2 minutes or until toasted. Transfer to a plate.

Step 2

Heat 1 tablespoon of the oil in the wok over medium-high heat until just smoking. Add half the chicken and stir-fry for 2 minutes or until brown. Transfer to a bowl. Reheat wok and repeat with the remaining chicken.

Step 3

Heat the remaining oil in the wok over medium-high heat until just smoking. Add the onion, galangal, lemon grass and garlic and stir-fry for 2 minutes or until onion softens. Add the beans and corn and stir-fry for 3 minutes or until corn is tender.

Step 4

Add the chicken, lemon juice and sesame oil and stir-fry until heated through and well combined. Remove from heat. Add the basil and toss to combine. Taste and season with salt.

Step 5

Spoon the rice among serving bowls and top with the chicken mixture. Sprinkle with the toasted almonds and serve immediately.