Coconut Lemongrass Chicken Stir-Fry Recipe
A quick one-pan supper that pairs tender chicken with creamy coconut, fresh lemongrass and crisp greens.
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Cooking tools:
- Wok
- Skillet
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Can opener
- Wooden spoon
- Spatula
- Paper towel
- Serving bowl
- Stove
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)
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