(Serves 4)

2/3 cup chestnuts (fresh or dried and rehydrated)
2 chicken fillets (skinless)
1 red pepper (cut in small strips or chunks)
6 spring onions (2.5 cm lengths)
1-1-1/2 cups snow peas, trimmed & halved
2-3 tbs light olive oil
1 cup chicken stock (approx.)
1 tbs soy sauce
1/2 tspn grated ginger
2 tspns (approx.) cornflour or arrowroot
fresh chopped parsley (plenty!)

1. Coarsely chop or quarter chestnuts.
   
2. Cut chicken fillets into strips and prepare vegetables. Heat oil in a wok or deep pan.
   
3. Add chestnuts and saute over until barely golden, then push to one side of wok.
   
4. Increase heat slightly and add chicken, saute until flesh becomes opaque, stirring often.
   
5. Add red pepper, spring onions and snow peas.
   
6. Stir fry for several minutes until vegetables are barely tender. Add most of the chicken stock, soy sauce and ginger.
   
7. Blend together remaining stock and cornflour or arrowroot. Stir into the wok, increase heat and bring to the boil.
   
8. Cook for a minute until sauce thickens and clears, stirring all the time.
   
9. Mix in parsley and spoon mixture and sauce over steamed jasmine rice.