Chicken & Sugar Snaps Stroganoff

450g chicken breast - cut into goujons (thin strips) and dusted with smoked paprika
15g smoked paprika
A little olive oil for frying
1 finely sliced onion
150ml chicken stock
100ml sour cream
150 g sugar snap peas

For the rice
200g long grain rice
50 g butter

Flat leaf parsley for garnish if you like.

Fry the chicken until cooked but still tender; put to one side. Fry the onion in the olive oil until soft. Add the stock in a pan,then chicken.Boil on low heat for 10 min. Stir in the sour cream, mix well.Add sugar snaps,heat for a few min.
Boil the rice in the normal way,in the end add butter.
Serve the stroganoff with the rice.