FRAGRANT THAI CHICKEN STIR-FRY

FRAGRANT THAI CHICKEN STIR-FRY

INGREDIENTS

125ml hot water
1 x KNORR Chicken Stock Pot
1 x stalk lemon grass, finely shredded
125ml button mushrooms, sliced
125ml baby corn, sliced
1 x carrot, peeled and sliced
30ml sweet chilli sauce
15ml mint, chopped
30ml coriander, chopped
30ml sunflower oil
400g chicken breast fillet, cut in thin strips
1 x small onion, finely chopped
2 x cloves garlic, crushed
10ml ginger, crushed
250ml broccoli florets
1 x small red pepper, sliced
4 x spring onions, sliced
125ml green beans, sliced

METHOD

Heat half the sunflower oil in a wok and stir-fry chicken until golden brown, then remove and set aside.
Heat remaining oil and fry onion, garlic and ginger until soft. Add the vegetables and stir-fry until almost tender.
Return the chicken to wok with lemon grass, KNORR Chicken Stock Pot, water and sweet chilli sauce and stir-fry 1-2 minutes longer.
Remove from heat, stir through mint and coriander and serve with rice.