Fragrant Thai Chicken Stir-Fry

Name: Fragrant Thai Chicken Stir-Fry
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: Asian
Ingredients: 125 ml hot water; 1 Knorr chicken stock pot; 1 lemon grass stalk, finely shredded; 125 ml button mushrooms, sliced; 125 ml baby corn, sliced; 1 carrot, peeled and sliced; 30 ml sweet chilli sauce; 15 ml mint, chopped; 30 ml coriander, chopped; 30 ml sunflower oil; 400 g chicken breast fillet, cut into thin strips; 1 small onion, finely chopped; 2 cloves garlic, crushed; 10 ml ginger, crushed; 250 ml broccoli florets; 1 small red pepper, sliced; 4 spring onions, sliced; 125 ml green beans, sliced

4 People
70 min.
intermediate

Once you have all the ingredients ready, chicken stir-fry is quick and easy to cook! The combination of mint and coriander stirred through at the end really lifts all the flavours and gives it a good kick!

Ingredients

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

Cooking 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.
Better For You Tips: Serve this tasty, fragrant dish with a helping of wild rice