Prep Time
15 mins
Servings
4 Servings
Cook Time
12 mins
Difficulty
Easy
A quick one-pan supper that pairs tender chicken with creamy coconut, fresh lemongrass and crisp greens. Pantry-friendly and bright, it makes a simple weeknight dinner.
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)
Method
Step 1
Pat the chicken dry and slice into 2cm strips. Combine fish sauce, soy sauce, lime juice and brown sugar in a small bowl and set aside.
Step 2
Prepare aromatics: finely chop lemongrass, mince garlic and grate ginger. Slice the chilli and vegetables so everything is ready to add.
Step 3
Heat a large frying pan or wok over medium-high heat. Add the vegetable oil and swirl to coat.
Step 4
Add the lemongrass, garlic, ginger and chilli to the pan and fry for 1 minute until fragrant, taking care not to burn the garlic.
Step 5
Increase the heat to high and add the chicken strips. Stir-fry for 4-5 minutes until the chicken is sealed and mostly cooked through.
Step 6
Add the sliced red pepper and sugar snap peas and stir-fry for 2 minutes. Pour in the coconut milk and the prepared sauce, stir to combine and bring to a gentle simmer.
Step 7
Simmer for 3-4 minutes until the sauce thickens slightly and the chicken is cooked through (no pink in the centre). Stir in the baby spinach and half the spring onions and cook until the spinach wilts.
Step 8
Remove from the heat, stir in the lime juice to taste and scatter over the remaining spring onions and coriander. Serve immediately over the cooked rice.
Nutritional Information
Per serving:
Energy - 484kcal
Protein - 45g
Carbohydrates - 34g
Fat - 18g
Fibre - 3g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Slice ingredients before you start to keep the cooking fast. Use gluten-free tamari to make this gluten free.
