SERVES: 4
Ingredients
4 skinless, boneless chicken
breasts, cut into 1in
(2.5cm) pieces
3 tbsp sunflower oil
2 garlic cloves, crushed
1in (2.5cm) piece of fresh
ginger, peeled and grated
½–1 fresh jalapeño chile,
halved, seeded, and
chopped
1 tsp soy sauce, or more to
taste
½ tsp sugar
salt and black pepper
2½ cups chicken stock
1 stem of lemongrass, bruised
grated zest of 1 lime
1 × 7oz (200g) can water
chestnuts, drained, rinsed,
and sliced
1 small bunch of fresh
cilantro, coarsely chopped
lime wedges, sliced scallions,
and peanuts to garnish
272 CALS PER SERVING
1 Put the chicken into a dish and add the oil,
garlic, ginger, chile, soy sauce, and sugar. Season
with black pepper, stir well, then let stand for a
few minutes.
2 Heat a nonstick wok or frying pan, add the
chicken mixture, in batches if necessary, and stirfry
for 2–3 minutes or until lightly browned.
3 Pour in the stock, add any marinade left in the
dish, then add the lemongrass, lime zest, water
chestnuts, and cilantro. Continue stir-frying for a
few minutes more until the chicken is tender.
4 Taste the stir-fry and add more soy sauce, if
you like. Serve at once, garnished with lime
wedges, scallion slices, and peanuts
