In a small pot, loosen the almond butter
over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime
juice, season with black pepper, bring to a bubble and simmer
to let sauce thicken and flavors combine.
Heat the oil over high heat in a large skillet. Add the leeks or onions
, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
Serve the chicken with the rice; sprinkle with the almonds.