Stir-Fried Chicken with Mushrooms and Cherry Tomatoes

Total time: 25 minutes
   A light stir-fry for spring with cherry tomatoes and green garlic.

 Ingredients:

• 2 chicken breasts
• 4oz (120gr) mushrooms
• 4oz (120gr) cherry tomatoes, any color
• 2 medium carrots
• 1/2 green bell pepper
• 4 green garlic or 1 small leek and 2 cloves garlic
• 2 tsp olive oil
• 2 tsp soy sauce
• 1 cup (8oz, 240ml) chicken stock
• 1 tbs cornstarch (corn flour, maizena)
• 2 tbs water
• Brown Rice
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock      or whatever your rice calls for

 Instructions:

• Cut chicken into bite-size pieces. 
• Trim green garlic and thinly slice, including green tops - OR slice leek and mince garlic.
•  Slice carrots into thin rounds. 
• Trim and slice mushrooms.
• Roughly chop green pepper.
• Cut cherry tomatoes in half.
• Heat oil in large skillet.
• Add carrots, pepper and sauté 3 minutes. 
• Add green garlic or leek and garlic, mushrooms 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 water. Add to skillet and stir until thickened.  
• Add the cherry tomatoes and stir well. 
• Remove from heat, cover and let rest for a minutes to finish the tomatoes.
• Spoon over rice and serve.
• Brown Rice
• Put rice and stock in a small saucepan.
• Cover and cook over medium heat for length of time on package. 
• When done fluff with fork and serve.