Over high heat, in a medium cooking pot, mix the basmati rice and 2-1/2 cups of water then let it boil. When it boils, put down the heat to the lowest, cover partially (leave about a 1/2 inch of opening) and simmer until the rice is cooked through. Note: if you can cook the rice hours ahead, it's better.
In a small bowl, mix the soy sauce, lemon juice, and the remaining 1/4 cup of water. Adjust the taste if needed then set aside.
Over medium heat, in a large saucepan with 2 tablespoons extra virgin olive oil, sauté the chicken strips until cooked through.
Pour the soy-lemon mixture and add the baby corn then simmer for 15 minutes.
Separate the sauce, the corn, and the chicken in three bowls.
Still in the same saucepan, pour the 2 tablespoons of extra virgin olive oil. When the oil is hot, add the chicken until golden brown. Season with the 1/4 teaspoon salt and pepper.
Again, take them away from the saucepan and put them in a bowl.
In the same saucepan, pour the remaining extra virgin olive oil, then add the soy-lemon mixture and cook for 3 to 5 minutes or until it thickens slightly.
Add the rice and mix well until the rice becomes brown.
Move the rice to one side of the saucepan. Put the chicken to the other side of the saucepan and the baby corn on top. Turn off the heat.
Put the cherry tomatoes in one corner of the saucepan. Sprinkle with the remaining salt. Sprinkle the chives.
