Fragrant lemongrass & coconut chicken stir-fry

Whip up a quick and wholesome dinner on busy days – this Thai-inspired chicken stir-fry provides two of your five-a-day

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 494
  • fat 15g
  • saturates 5g
  • carbs 44g
  • sugars 0g
  • fibre 8g
  • protein 41g
  • salt 1.6g


  • 1 lemongrass stick, outer husk removed, finely chopped (see tip, below)
  • 15g ginger , peeled and grated
  • 2 garlic cloves , crushed
  • 1 lime , juiced
  • 2 tsp light brown soft sugar
  • 2 tbsp reduced-salt light soy sauce
  • 60ml coconut water (or use water)
  • 1 bird's-eye chilli , finely chopped (optional)
  • 1 tbsp rapeseed oil
  • 1 courgette , chopped
  • 2 chicken breasts , thinly sliced
  • 200g sugar snap peas , trimmed
  • 15g desiccated coconut
  • 250g pouch microwave wholegrain rice


  1. Combine the lemongrass, ginger, garlic, lime juice, sugar, soy sauce, coconut water and chilli, if using, and set aside. Heat the oil in a wok
    or large, high-sided pan over a high heat and stir-fry the courgette and chicken for 4 mins until browned. Stir in the peas and coconut and cook for 1-2 mins, stirring well to ensure the coconut doesn’t burn.

  2. Pour the lemongrass mixture around the edge of the pan, then stir in to combine. Continue to cook over a high heat for about 1-2 mins, until the chicken is cooked through and the sauce has reduced. Season to taste. Warm the rice following pack instructions, then serve with the stir-fry.

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