Fragrant lemongrass & coconut chicken stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 lemongrassstick, outer husk removed, finely chopped (see tip, below)
- 15g gingerpeeled and grated
- 2 garlic clovescrushed
- 1 limejuiced
- 2 tsp light brown soft sugar
- 2 tbsp reduced-salt light soy sauce
- 60ml coconut water(or use water)
- 1 bird's-eye chillifinely chopped (optional)
- 1 tbsp rapeseed oil
- 1 courgettechopped
- 2 chicken breaststhinly sliced
- 200g sugar snap peastrimmed
- 15g desiccated coconut
- 250g pouch microwave wholegrain rice
Nutrition: Per serving
- kcal494low
- fat15g
- saturates5g
- carbs44g
- sugars12g
- fibre8g
- protein41ghigh
- salt1.6g
Method
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.
