Plum & Pepperberry Chicken Fillets

• lkg chicken fillet cut into 5cm strips
• 1/2 cup Tasmanian Gourmet Sauce's Plum & Pepperberry Chutney
• 1 tablespoon cornflour
• 250m1 chicken stock
• 1 tablespoon flour
• 2 tablespoons Tasmanian Gourmet Sauce's Thai Chilli Sauce
• 2 tablespoons dry sherry
• 1 tablespoon rice wine vinegar
• 500g snow peas, blanched
• 2 tablespoons soy sauce
• 2 cloves garlic,crushed
• 2 tablespoons peanut oil
• 2 teaspoons ginger, finely chopped
• 250g can water chestnuts, drained and halved
• Ground black pepper

• Mix cornflour through chicken strips
• Add plain flour, sherry, vinegar, soy sauce and half the oil to chicken and mix until lightly covered
• Heat a little more oil in wok on "high" setting
• Stir-fry chicken in small batches for 2-3 minutes
• Remove when cooked and add next batch
• Stir-try water chestnuts tor 2 minutes, add remaining ingredients
• Bring to boil, then simmer
• Add chicken to wok and heat through for 2-3 minutes or until slightly thickened
• Serve with steamed rice with a little yoghurt and finely chopped mint drizzled over