Ginger and Lemongrass Chicken Stir-Fry
Ingredients
- 600 g chicken breast, thinly sliced
- 2 lemongrass stalks, finely chopped
- 30 g fresh ginger, grated
- 3 garlic cloves
- 3 tbsp gluten-free soy sauce (tamari)
- 4 spring onions, sliced
- 200 g tenderstem broccoli
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 300 g jasmine rice
Nutrition (per serving)
- Calories
- 581 kcal
- Protein
- 43.6 g
- Carbohydrate
- 65.3 g
- of which sugars
- 1.9 g
- Fat
- 14.9 g
- of which saturates
- 2.2 g
- Fibre
- 3.6 g
- Salt
- 2.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions and keep warm.
- 2
Mix the tamari and sesame oil together in a small bowl and set aside.
- 3
Heat the vegetable oil in a wok over a high heat, add the lemongrass, ginger and garlic and stir-fry for 1 minute.
- 4
Add the chicken and stir-fry for 5 minutes until cooked through.
- 5
Add the broccoli and spring onions and stir-fry for a further 3 minutes.
- 6
Pour over the sauce, toss everything together and serve immediately with jasmine rice.
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