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.