Spicy Almond Chicken and Rice

1/4 cup almond butter

1/2 cup chicken stock/poaching liquid from Poached Chicken, recipe follows

1/4 to 1/3 cup hoisin sauce

1/4 to 1/3 cup low-sodium soy sauce or liquid aminos

1-inch piece ginger root, grated

2 cloves garlic, grated

1 to 2 tablespoons Sriracha, optional

Juice of 1 lime

Black pepper

2 tablespoons vegetable or stir-fry oil

2 medium leeks or 1 yellow onion, halved and sliced 1/4-inch thick

3 to 4 ribs celery, halved lengthwise and thinly sliced on an angle

2 carrots, peeled and sliced into matchsticks

1 to 2 red long, jalapeno or Fresno chiles, thinly sliced

1/2 pound sugar snap peas or defrosted whole snap peas, thinly sliced on an angle

1 can sliced water chestnuts, drained

About 1 1/2 pounds cooked Poached Chicken, recipe follows, pulled or thinly sliced

Salt to taste

1 cup white or brown rice, cooked to package directions

About 1/4 cup sliced or slivered almonds

Poached Chicken:

One 4-to 5-pound chicken

2 ribs celery, coarsely chopped

1 carrot, peeled and coarsely chopped

1 onion, peeled and quartered

2 cloves garlic, crushed

1 lemon, sliced

1 large fresh bay leaf

1 teaspoon whole black peppercorns

Herb bundle of parsley, rosemary and thyme tied with a string

Salt