Lemongrass Coconut Chicken Stir Fry | Donna Hay

Ingredients

• 1 stalk lemongrass (white part only), chopped
• 2 cloves garlic
• 1 tablespoon finely grated ginger
• 2 teaspoons honey
• 1 teaspoon sea salt flakes
• 2 teaspoons fish sauce
• 1 thai lime leaf, chopped
• 500g chicken breast fillets, trimmed, thinly sliced
• ¾ cup (180ml) coconut milk
• 1 tablespoon vegetable oil
• 2 bunches gai lan (Chinese broccoli), trimmed
• 200g snow peas, trimmed
• 2 tablespoons lime juice
• 1 long green chilli, thinly sliced
• 1 cup Vietnamese mint leaves
• shaved fresh coconut and lime wedges, to serve