Whip up a quick and wholesome dinner on busy days – this Thai-inspired chicken stir-fry provides two of your five-a-day
Ingredients
- 1 lemongrass stick, outer husk removed, finely chopped (see tip, below)
- 15g ginger, peeled and grated
- 2 garlic cloves, crushed
- 1 lime, juiced
- 2 tsp light brown soft sugar
- 2 tbsp reduced-salt light soy sauce
- 60ml coconut water (or use water)
- 1 bird's-eye chilli, finely chopped (optional)
- 1 tbsp rapeseed oil
- 1 courgette, chopped
- 2 chicken breasts, thinly sliced
- 200g sugar snap peas, trimmed
- 15g desiccated coconut
- 250g pouch microwave wholegrain rice
Method
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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. -
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.