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Fragrant Thai Chicken Stir-Fry

Fragrant Thai Chicken Stir-Fry

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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!

Preparation time


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

Preparation 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

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