Fragrant lemongrass & coconut chicken stir-fry
Whip up a quick and wholesome dinner on busy days – this Thai-inspired chicken stir-fry provides two of your five-a-day
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1lemongrass stick, outer husk removed, finely chopped (see tip, below)
- 15g ginger , peeled and grated
- 2garlic cloves , crushed
- 1lime , juiced
- 2tsp light brown soft sugar
- 2tbsp reduced-salt light soy sauce
- 60ml coconut water (or use water)
- 1bird's-eye chilli , finely chopped (optional)
- 1tbsp rapeseed oil
- 1courgette , chopped
- 2chicken breasts , thinly sliced
- 200g sugar snap peas , trimmed
- 15g desiccated coconut
- 250g pouch microwave wholegrain rice
Instructions
Step 1
Combine the lemongrass, ginger, garlic, lime juice, sugar, soy sauce, coconut water and chilli, if using, and set aside. Heat the oil in a wok or large, high-sided pan over a high heat and stir-fry the courgette and chicken for 4 mins until browned. Stir in the peas and coconut and cook for 1-2 mins, stirring well to ensure the coconut doesn’t burn.Step 2
Pour the lemongrass mixture around the edge of the pan, then stir in to combine. Continue to cook over a high heat for about 1-2 mins, until the chicken is cooked through and the sauce has reduced. Season to taste. Warm the rice following pack instructions, then serve with the stir-fry.