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Fragrant lemongrass & coconut chicken stir-fry | Daily Dine

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

dinnerchickenstir-fry

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 2

Nutritional Information

Calories:494 kcal

Carbohydrate:44 g

Fat:15 g

Dietary Fiber:8 g

Protein:41 g

Saturated Fat:5 g

Sodium:1.6 mg

Sugar:12 g

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

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.