Spicy Almond Chicken and Rice

Name: Spicy Almond Chicken and Rice
Ingredients: 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; 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