1. Slice chicken and onion and add to hot wok. Stir until brown then remove. 2. Reduce heat. Add conserve and gently heat until liquid. Add sliced carrot and whole corn and gently simmer for 2 minutes. 3. Combine stock powder with half cup of hot water and add to wok stiring. 4. Add snowpeas and return chicken to wok. 5. Toss until heated and serve sprinkled with coarsely chopped nuts and rice.