• 1 lemongrass stalk, trimmed
  • 15g ginger, peeled and roughly chopped
  • 2 large garlic cloves, peeled and roughly chopped
  • 2 tbsp fresh coriander leaves, plus extra for garnishing
  • 1 tsp light brown sugar
  • 460g chicken breasts, cut into chunks
  • 1 tbsp sunflower oil
  • 240g tenderstem stir-fry
  • 175g baby corn
  • 200g pak choi, trimmed and sliced in half
  • 200ml light coconut milk
  • 800g egg fried rice
  • ½ lime, juiced


  1. 1

    In a mini food processor, blitz the lemongrass, ginger, garlic, coriander and light brown sugar with 3 tbsp water until you have a paste. Add the chicken to a large bowl and season well. Pour over the paste. Combine so the chicken is completely coated, then cover. Transfer to the fridge to marinate for an hour. 

  2. 2

    Heat half the oil in a large sauté pan over a high heat. Add the tenderstem stir-fry and baby corn and sauté for 2 minutes. Add the pak choi and sauté for a further 2 minutes. Transfer to a bowl.

  3. 3

    Add the remaining oil, then add the chicken once hot. Cook for 8-10 minutes, stirring constantly, until the chicken is cooked through. Add the coconut milk and bring to the boil, then reduce the heat and leave to simmer for 5 minutes. 

  4. 4

    While the chicken simmers, cook the egg fried rice according to the instructions on the packet. Add the vegetables to the chicken and leave to heat through for a minute or two. Stir through the lime juice. Serve the chicken along with the rice and finish with the coriander. 

Nutritional Details

Each serving provides
  • Energy 2567kj 613kcal 31%
  • Fat 20.8g 30%
  • Saturates 5.3g 27%
  • Sugars 6.3g 7%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 536kj/128kcal

Each serving provides

60.6g carbohydrate 10.3g fibre 40.5g protein

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