Name: Fragrant lemongrass & coconut chicken stir-fry
Prep time: 15 min
Cook time: 15 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 -

Ingredients for - Fragrant lemongrass & coconut chicken stir-fry

1. 1 lemongrass stick, outer husk removed, finely chopped (see tip, below)

2. 15g ginger , peeled and grated

3. 2 garlic cloves , crushed

4. 1 lime , juiced

5. 2 tsp light brown soft sugar

6. 2 tbsp reduced-salt light soy sauce

7. 60ml coconut water (or use water)

8. 1 bird's-eye chilli , finely chopped (optional)

9. 1 tbsp rapeseed oil

10. 1 courgette , chopped

11. 2 chicken breasts , thinly sliced

12. 200g sugar snap peas , trimmed

13. 15g desiccated coconut

14. 250g pouch microwave wholegrain rice

How to cook deliciously - Fragrant lemongrass & coconut chicken stir-fry

1 . Stage

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.

2 . Stage

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.