Stir-Fried Chicken with Snow Peas (Mangetout)

Total time: 25 minutes
   A lighter, fresher stir-fry, with snow peas, cherry tomatoes and water chestnuts.  Add the tomatoes, left whole, at the last minute.  They'll cook very quickly.

 Ingredients:

• 2 chicken breasts
• 4oz (120gr) snow peas (mangetout)
• 4oz (120gr) cherry or grape tomatoes, any color
• 4oz (120gr) water chestnuts  1 small can or tin
• 1 medium onion 
• 2 ribs celery
• 2 cloves garlic
• 2 tsp minced, fresh ginger
• 2 tsp olive oil
• 2 tsp soy sauce
• 1 cup (8oz, 240ml) chicken stock
• 1 tbs cornstarch (corn flour, maizena)
• 1 tbs sherry
• 1 tbs water
• Basmati rice:
• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 tsp butter
• 1 cup (8oz, 240ml) chicken stock

 Instructions:

• Basmati Rice:
• Melt butter in small saucepan over medium heat. 
• Add rice and sauté, stirring for 2 - 3 minutes. 
• Add stock, cover and cook rice for length of time on package. 
• Stir-Fry:
• Cut chicken into bite-size pieces. 
• Mince garlic. 
• Peel a small section of ginger, cut into thin slices, then mince.
• Cut onion into quarters, lengthwise, then slice thinly. 
• Trim snow peas and cut in half at an angle. 
• Open and drain water chestnuts, slice. 
• Slice celery at an angle.
• Heat oil in large skillet. Add onion and sauté 3 minutes. 
• Add garlic, ginger, snow peas, water chestnuts, celery and sauté 5 minutes longer. 
• Remove vegetables to a plate. 
• Add chicken to skillet and sauté 5 minutes. 
• Add soy sauce, stock, cover and simmer 5 minutes.
• Uncover, return vegetables to skillet and increase heat.
• To finish:
• Dissolve cornstarch in sherry and water. Add to skillet and stir until thickened. 
• Add the cherry tomatoes and stir well. 
• Remove from heat and cover and let rest for a minutes or two to finish the tomatoes.
• Spoon over rice and serve.