Fragrant chicken stir-fry with lemongrass and coconut

• lemongrass↗1

  stem, outer sheath removed, finely sliced (see tip below)

• ginger↗15g g

  peeled and grated

• garlic cloves↗2

  minced

• lime↗1

  juiced

• light brown soft sugar↗2 tsp tsp
• low-sodium soy sauce↗2 tbsp tbsp
• coconut water↗60ml ml

  (or use water)

• bird's eye chili↗1

  finely sliced (optional)

• rapeseed oil↗1 tbsp tbsp
• zucchini1

  sliced

• chicken breasts↗2

  thinly sliced

• sugar snap peas↗200g g

  trimmed

• dried coconut↗15g g
• multicooker wholegrain rice↗250g pouch g

  pouch

Step-by-step instructions

1. 1

   Combine lemongrass, ginger, garlic, lime juice, sugar, soy sauce, coconut water and chili (if using) and set aside. Heat the oil in a wok or large, high-sided skillet over high heat and stir‑fry the zucchini and chicken for about 4 minutes until golden. Add the peas and coconut, cook 1‑2 minutes, stirring constantly so the coconut doesn’t burn.

2. 2

   Pour the lemongrass mixture around the edge of the pan, then stir. Continue cooking over high heat for another 1‑2 minutes until the chicken is cooked through and the sauce has reduced. Season to taste. Warm the rice according to the package instructions, then serve together with the stir‑fry.