Lemongrass Coconut Chicken Stir-Fry
Recipe: #33261
September 05, 2019
Categories: Chicken, Asian Wok/Stir-Fry, Boneless Pieces, Chicken Dinner, more
"From our Sunday newspaper the Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (389.9 g)
- Calories 371.5
- Total Fat - 20.2 g
- Saturated Fat - 14.1 g
- Cholesterol - 309.9 mg
- Sodium - 722.6 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 7.4 g
- Sugars - 7.1 g
- Protein - 29.9 g
- Calcium - 104.8 mg
- Iron - 6.5 mg
- Vitamin C - 63.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the lemongrass, garlic, ginger, honey, salt, fish sauce and kaffir lime leaf in a small food processor and process until finely chopped and tansfer to a large bowl, add the chicken and 1/2 cup (125ml) coconut milk and toss to combine and then set aside to marinate for 10 minutes.
Step 2
Heat a wok over high heat for 2 minutes or until starting to smoke and then add the oil and heat for 30 seconds, add the chicken mixture and cook, tossing, for 4 minutes or until golden and then remove and set aside.
Step 3
Add the gai lan and snow peas to the wok and cook for 2 minute and then return the chicken to the wok, add the lime juice and remaining coconut milk and toss to combine and top with the chilli, mint and coconut and serve with lime wedges.
Tips
No special items needed.
1 Reviews
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