Chicken with Vegetables & Coriander Rice

Ingredients
Serves 4                                                                         
2 tbsp vegetable or peanut oil
1 red onion, chopped
2 garlic cloves , chopped
1 inch piece fresh ginger ,peeled
2 skinless , boneless chicken
   breasts ,sliced
115 g white mushrooms
400 g canned coconut milk
55 g sugar snap peas
2 tbsp soy sauce
1 tbsp fish sauce

rice
1 tbsp vegetable or peanut oil
1 red onion, sliced
300 g rice , cooked and cooled                 
220 g pak choi , torn into large piece
handful of fresh coriander ,chopped
2 tbsp soy sauce

method
1 .Heat the oil in a wok and saute the onion ,garlic and ginger together for 1-2 minutes .

2 .Add the chicken and mushrooms and cook over high heat until browned . Add the coconut milk , sugar snap peas and sauces and being to the boil . Simmer gently for 4-5 minutes until tender .

3 . Heat the oil for the rice in a separate wok or large frying pan and cook the onion until softened . Add the cooked rice , pak choi and fresh coriander and heat gently until the leaves have wilted and the rice is hot .Sprinkle over the soy sauce and serve immediately with the chicken .