Fragrant lemongrass & coconut chicken stir-fry

Name: Fragrant lemongrass & coconut chicken stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
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

Ailsa Burt

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.5 out of 5.20 ratingsRate

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Whip up a quick and wholesome dinner on busy days – this Thai-inspired chicken stir-fry provides two of your five-a-day

High-protein

Low calorie

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Alternatives

Complete the dish

With sugar snap peas and courgettes, this easy stir-fry provides two of your five-a-day. Along with chicken, for added protein, it is an effortless meal with bags of flavour – perfect for busy days

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal494

low
fat15g
saturates5g
carbs44g
sugars12g
fibre8g
protein41g

high
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.

Recipe tip

Reserve any tough outer husks from the lemongrass to use in our tea or lemonade recipes.

Recipe from Good Food magazine, July 2023

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A star rating of 4.5 out of 5.20 ratings

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