Chicken with Vegetables and Rice

Cook basmati rice in salted water until al dente, drain and leave to drain in a colander. Peel the ginger and garlic and finely chop. Cut the chicken breasts into thin strips and mix with the ginger, garlic, lime juice, soy sauce and peanut oil to marinate. Wipe the sugar snap peas, cut in half and blanch in boiling salted water for 2-3 minutes, drain in a colander, rinse with cold water and drain. Trim the peppers, rinse, remove the seeds and cut into pieces. Heat the butter in a pan, saute the chicken until golden brown, stir in the snow peas, peppers and bamboo shoots and saute 2-3 minutes. Season with a little salt.