Coconut Chicken Stir-Fry with Ginger and Garlic

Ingredients

• •600 g Chicken breast (Cut into 2.5cm pieces)
• •400 ml Coconut milk (Full fat, from a tin)
• •1 tsp Garlic granules
• •1 tsp Ground ginger
• •2 tbsp Vegetable oil
• •to taste Salt
• •to taste Black pepper
• •1 tbsp Cornflour (Mixed with 2 tbsp cold water)
• •2 tbsp Soy sauce (Low sodium, if preferred)
• •300 g Rice (uncooked basmati, to serve (optional))
• •1/2 tsp Red Chilli Flakes (Optional, adjust to taste)

Instructions

1. 1

   If serving with rice, start cooking the rice according to package instructions.

2. 2

   In a large wok or frying pan, heat the vegetable oil over a medium-high heat.

3. 3

   Add the chicken pieces to the wok and stir-fry for 5-7 minutes, or until browned on all sides and cooked through. Ensure the internal temperature reaches 74°C.

4. 4

   Reduce the heat to medium. Add the garlic granules, ground ginger, soy sauce and red chilli flakes (if using) to the wok and stir-fry for another minute, until fragrant.

5. 5

   Pour in the coconut milk and bring to a simmer. Season with salt and black pepper to taste.

6. 6

   Stir in the cornflour slurry (cornflour mixed with water) to thicken the sauce. Simmer for 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency.

7. 7

   Taste and adjust seasonings as needed. Add a squeeze of lemon juice to brighten the flavours if desired.

8. 8

   Serve the coconut chicken stir-fry hot, over a bed of rice (if using). Garnish with a sprinkle of mixed herbs if desired.