Combine peas with the rice pouch and mix them.
Follow the package directions to heat the rice and peas mixture in the microwave.
In a large skillet, add hot oil and cook the chicken, stirring continuously, over medium-high heat for 2 to 3 minutes until it is no longer pink.
Incorporate the rice mixture into the skillet with the cooked chicken and stir them together.
Add the stir-fry sauce to the skillet, mixing it well with the other ingredients, and hear everything through.
For the finishing touch, sprinkle each serving with almonds to add a delightful crunch.