Coconut Lemongrass Chicken Stir-Fry Recipe

Ingredients

• 500g skinless chicken breast sliced into 2cm strips
• 200ml coconut milk (full fat) (one small can)
• 20g fresh lemongrass finely chopped
• 3 cloves garlic minced
• 20g fresh ginger grated
• 1 red chilli thinly sliced
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tbsp light soy sauce (use gluten-free tamari if needed)
• 1 lime juiced
• 1 tsp soft brown sugar
• 1 red bell pepper sliced
• 150g sugar snap peas trimmed and halved
• 100g baby spinach roughly chopped if large
• 3 spring onions sliced
• A handful of fresh coriander roughly chopped
• 300g cooked cooked jasmine or basmati rice (approx. 75g per serving)