Instructions: (Serves 4)

1. In a medium saucepan, bring the water to a boil over high heat. Add the rice and return the water to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, about 45 minutes.

2. In a bowl, combine the soy sauce, 1 tablespon of the cornstarch, the sherry,
sugar, sesame oil and red pepper flakes. Add the chicken and toss to combine.

In a small bowl, combine the chicken broth and the remaining 2 teaspoons of
cornstarch.

4. In a large nonstick skillet, heat the vegetable oil over medium-high heat
until hot but not smoking. Add the ginger and garlic and stir-fry until the
ginger is fragrant, about 30 seconds. Add the chicken and stir-fry until the
chicken begins to brown, 2 to 3 minutes.

5. Add the tomatoes, scallions, carrots, snow peas and the chicken broth cornstarch mixture, and bring to a boil. Cook, stirring, until the carrots are crisp-tender, the sauce is slightly thickened and the chicken is cooked through, about 2 minutes.

6. Spoon the hot rice into 4 large bowls and top with the chicken stir-fry.

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